- 4 green apples
- 1/4 cup caster sugar, plus 1 tbs extra
- 3/4 cup firm reduced-fat ricotta (from the deli section)
- 3/4 cup So Good Regular Soy Milk
- 1 tsp vanilla
- 2 eggs, separated
- 1 cup wholemeal self-raising flour, sifted
- 1 tsp ground cinnamon
- 1 tbs margarine
- 2/3 cup low-fat natural yoghurt
Ricotta, apple and cinnamon hotcakes
Serves: 4
Prep: 15
Cook: 30
Ingredients
Method
Step 1
Core and cut two apples into eights. Coarsely grate the remaining two apples.Step 2
Combine apple wedges and 1/4 cup caster sugar in a medium saucepan. Add just enough water to cover the apples. Bring to the boil over high heat. Reduce heat to medium-low and simmer gently for 10-12 minutes or until apples are just tender. Remove apples and set aside. Return poaching liquid to high heat. Boil for 8-10 minutes or until a light syrup forms.Step 3
Place the ricotta, milk, vanilla and egg yolks in a medium bowl. Use a spatula to combine and press out any lumps. Stir through grated apple. Mix in flour, ground cinnamon and remaining one tbs caster sugar until just combined. In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold egg whites through ricotta mixture.Step 4
Melt margarine in a large frypan over medium-low heat. Add ¼-cup portions of mixture. Cook for 2-3 minutes or until bubbles appear and hotcakes are golden underneath. Flip and cook for a further minute. Remove hotcakes from the pan and keep warm. Continue cooking the remaining mixture.Step 5
Spread yoghurt between serving plates. Top with hotcakes and poached apples. Finish with a drizzle of the poaching liquid syrup.
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