Cat Cora’s ricotta hotcakes with warm cinnamon apples
6
Points®
Total time: 43 min • Prep: 15 min • Cook: 28 min • Serves: 5 • Difficulty: Easy
For the best results, use Pink Lady, Fuji or Gala apples.
Ingredients
Apple
3 medium, peeled, cored, roughly chopped
Fresh lemon juice
1 tbsp(s)
Water
1 tbsp(s)
Ground cinnamon
1 tsp(s), or to taste
Egg
4 large
Part-skim ricotta cheese
1⅓ cup(s)
Turbinado sugar
1½ tbsp(s)
Lemon zest
1 tsp(s)
Baking soda
½ tsp(s)
Baking powder
½ tsp(s)
All-purpose flour
½ cup(s)
Olive oil cooking spray
4 spray(s)
Confectioners' sugar
2 tsp(s)
Instructions
1
In a medium pot, combine apples, lemon juice, water, and cinnamon. Cook, stirring occasionally, until apples are soft, 8-10 minutes; set aside.
2
In a large bowl, whisk together eggs, ricotta, sugar, zest, baking soda, and baking powder until smooth. Slowly add flour; mix until just combined.
3
Off heat, coat a large nonstick skillet with cooking spray; heat over medium heat. When hot, spoon a scant 1/4 cup batter into skillet for each hot cake. Cook until browned on bottom, 2-3 minutes; flip and cook until done, 2-3 minutes more. (Be careful not to overcrowd pan – cook in batches and spray pan with more cooking spray between each batch.) Serve hotcakes topped with cinnamon apples, dusted with powdered sugar.
4
Serving size: 2 hot cakes with a heaping 1/3 c apple topping
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