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Apple and cinnamon pancakes

Apple and cinnamon pancakes
Recipe type: Breakfast
Cuisine: Indian
Serves: 12
Prep time:
Cook time:
Total time:
Brighten up breakfast with delicious apple and cinnamon pancakes the whole family will enjoy!
  • 2 Granny Smith apples, peeled, grated
  • 1 cup reduced-fat ricotta cheese
  • ¼ cup caster sugar
  • 2 eggs, separated
  • 1 cup low-fat milk
  • 1 cup wholemeal self-raising flour
  • ½ teaspoon ground cinnamon
  • 20g reduced-fat spread, melted
  • Low-fat vanilla ice-cream and maple syrup, to serve
  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 ¼ 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.
Nutrition data provided is per pancake.

Variations: Choc-raspberry pancakes: Replace cinnamon with 2 tablespoons cocoa powder. Replace apple with ¾ cup chopped frozen raspberries. Serve with chocolate sauce and raspberries.

Blueberry pancakes: Omit cinnamon. Replace apple with ¾ cup frozen blueberries. Serve with maple syrup and low-fat yoghurt.

Banana and honey pancakes: Replace sugar with 2 tablespoons honey. Replace apple with ¾ cup mashed banana. Serve with low-fat yoghurt and honey.
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