Makes 12
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.
Sift flour and cinnamon over ricotta mixture. Add flour husks to bowl. Whisk until just combined. Stir in apple.
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.
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.
Variations:
Choc-raspberry pancakes: Replace cinnamon with 2 tablespoons cocoa powder. Replace apple with 3/4 cup chopped frozen raspberries. Serve with chocolate sauce and raspberries.
Blueberry pancakes: Omit cinnamon. Replace apple with 3/4 cup frozen blueberries. Serve with maple syrup and low-fat yoghurt.
Banana and honey pancakes: Replace sugar with 2 tablespoons honey. Replace apple with 3/4 cup mashed banana. Serve with low-fat yoghurt and honey.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 93 | ||
Calories from Fat: 16 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 6.4mg | 2 % | |
Sodium 144.5mg | 5 % | |
Potassium 70.2mg | 2 % | |
Total Carbohydrate 16.4g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 15.4g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 93
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