Ricotta, apple and cinnamon hotcakes

Current rating: 5 (1 ratings)
Serves 4
Prep 15
Cook 30
These hotcakes are warm, fluffy and oh so yummy! They are great for breakfast, or make a delicious, healthy dessert.

Love this recipe? It's one of the good-for-you and easy-to-make recipes from 12 before 12, our NEW healthy eating and cooking guide for kids.

12 before 12 is a super-dooper food adventure that teaches kids how to shop, prep, cook and eat their way to a healthy life. To learn more about this exciting new education initiative and to download your FREE digital copy visit 12before12.sanitarium.com.au 


 

Description

These hotcakes are warm, fluffy and oh so yummy! They are great for breakfast, or make a delicious, healthy dessert.

Love this recipe? It's one of the good-for-you and easy-to-make recipes from 12 before 12, our NEW healthy eating and cooking guide for kids.

12 before 12 is a super-dooper food adventure that teaches kids how to shop, prep, cook and eat their way to a healthy life. To learn more about this exciting new education initiative and to download your FREE digital copy visit 12before12.sanitarium.com.au 


 
  • 4 green apples
  • 1/3 cup caster sugar, plus 2 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

Weight, measurement and temperature conversions

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  1. Core and cut two apples into eights. Coarsely grate the remaining two apples. 
  2. Combine apple wedges and ⅓ 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. 
  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 two 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. 
  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. 
  5. Spread yoghurt between serving plates. Top with hotcakes and poached apples. Finish with a drizzle of the poaching liquid syrup.

Nutrition Information