Apple and Cinnamon Pancakes (and others)

Ingredients

• 2 Granny Smith apples, peeled, grated
• 1 cup reduced-fat ricotta cheese
• 1/4 cup caster sugar
• 2 eggs, separated
• 1 cup low-fat milk
• 1 cup wholemeal self-raising flour
• 1/2 teaspoon ground cinnamon
• 20g reduced-fat spread, melted
• Low-fat vanilla ice-cream and maple syrup, to serve

Method

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 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.

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.

Ingredients

• 2 cups self-raising flour
• 2 teaspoons ground cinnamon
• 2 tablespoons caster sugar
• 1 cup milk
• 4 eggs, lightly beaten
• 60g butter, melted
• 425g can pie apple, chopped

Method

1. Sift flour and cinnamon into a large bowl. Stir in sugar.
2. Whisk milk, eggs and 2 tablespoons butter with a fork. Add to flour mixture. Stir until combined. Fold through apples.
3. Heat a non-stick frying pan over medium heat. Brush pan with a little remaining butter. Pour 1/3 cup of batter into pan. Cook for 2 minutes or until bubbles start to appear on surface. Turn. Cook for a further 2 minutes or until cooked through. Remove to a plate. Cover. Repeat with remaining batter, greasing pan in between pancakes. Serve.

Ingredients

• 1 1/2 cups milk
• 1 egg
• 2 teaspoons vanilla extract
• 2 cups White Wings self-raising flour
• 1/4 teaspoon bicarbonate of soda
• 1/3 cup caster sugar
• 25g butter, melted
• 2 teaspoons ground cinnamon
• 1 granny smith apple, peeled, grated
• 2 tablespoons brown sugar

Method

1. Whisk milk, egg and vanilla together in a jug. Sift flour and bicarbonate of soda into a bowl. Stir in sugar. Make a well in centre. Add milk mixture. Whisk until just combined. Stir in cinnamon, apple and sugar.
2. Heat a large non-stick frying pan over medium heat. Brush pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 3 to 4 minutes or until bubbles appear on surface. Turn and cook for 3 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with butter between batches. Serve.

Notes

• 
  Serve with: Pouring custard.
  Add 2 to 3 tablespoons extra milk if batter is too thick, or has thickened on standing.
  To 'freshen-up' day-old pancakes, microwave, covered with paper towel, on medium-high (70%) for 30 seconds to 1 minute or until heated through.
  Although all recipes call for 1 quantity Basic pancakes, some vary the Basic pancake ingredients, so check recipes before making.