Beat the lockdown blues with a healthy apple filled pancake recipe
Jessica Ward | 9th November 2020
Treat yourself to a lockdown brunch with this Pink Lady® pancake recipe. The perfect flavour combination of cinnamon and Pink Lady® apple slices, this filling recipe is ideal if you have an energetic afternoon planned.
PINK LADY® APPLE & CINNAMON PANCAKES
4 Pink Lady® apples, cored and each cut into 12 wedges
Juice of 1 lemon
250g plain flour
1 tsp baking powder
2 tsp cinnamon
4 eggs, separated
250ml skimmed milk
2 tbsp vegetable oil
4 tbsp fat-free Greek yogurt
4 tsp honey
Heat a griddle pan on a high heat. Toss the apples with the lemon juice then place in the pan. Cook until you have griddle marks, then flip and cook on the other side until brown and the apples have softened slightly.
Sieve the flour, baking powder and cinnamon into a bowl. Add the egg yolks and ricotta. Gradually add the milk and whisk to form a smooth batter.
Whisk the egg whites until soft peaks form. Fold the egg whites into the batter using a metal spoon until fully combined.
Heat a non-stick frying pan on a medium to high heat and add a little of the oil. Put a metal ring into the pan (a large biscuit cutter is ideal) and fill with a few spoonfuls of the batter. Cook until golden on the base, then remove the ring, flip over and cook on the other side until brown. Remove from the pan and keep warm. Continue to cook the pancakes until all the batter is used up. Depending on the size of the ring, you should be able to make about 16 pancakes.
Stack up 4 pancakes per serving and top with the apples, yogurt and honey.