| | Apple and cinnamon pancakes
Apple and cinnamon pancakes
Apple and cinnamon pancakes 4.3-5 9
  • Calories: 1221 kj
  • Fat: 4.3g
  • Carbohydrates: 57.3g

How to Make:

  1. Using your hands, squeeze liquid from apple. Set aside. Place ricotta, sugar and egg yolks in a bowl. Whisk to combine. Gradually whisk in milk.
  2. Sift flour and cinnamon over ricotta mixture. Add flour husks to bowl. Whisk until just combined. Stir in apple.
  3. Using an electric mixer, beat eggwhites in a small bowl until soft peaks form. Using a metal spoon, stir one-third of the eggwhite through flour mixture. Gently fold remaining eggwhite through batter. Stand, covered, for 15 minutes.
  4. Heat a non-stick frying pan over medium heat. Brush pan lightly with spread. Spoon 1/4 cup batter into pan. Spread to a 12cm circle. Cook for 2 to 3 minutes, or until bubbles appear on surface. Turn. Cook for 2 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining spread and batter to make 12 pancakes. Serve with ice-cream and syrup.
Time for preparing:
15 min.
Servings:
12

Ingredients:

  • 2 Granny Smith apples, peeled, grated
  • 1 cup reduced-fat ricotta cheese
  • 1/4 cup caster sugar
  • 2 eggs, separated
  • 1 cup low-fat milk
  • 1 cup wholemeal self-raising flour
  • 1/2 teaspoon ground cinnamon
  • 20g reduced-fat spread, melted
  • Low-fat vanilla ice-cream, to serve
  • Maple syrup, to serve
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