1 cup self-raising flour
1 cup wholemeal self-raising flour
2 eggs, lightly beaten
1 3/4 cups skim milk
1/4 cup fresh or frozen corn kernels
1 tablespoon chopped fresh parsley
1/4 cup reduced-fat ricotta or cream cheese
1. Sift flours into a medium-size bowl. Return the husks to the bowl. Add eggs and milk. Whisk until combined. Stir in the corn and the parsley.
2. Heat a large, non-stick frying pan over medium-high heat and spray with rice-bran oil. Drop tablespoons of batter into hot pan. Cook until bubbles appear on the surface. Flip and cook until golden. Sandwich together with ricotta.