Buckwheat pancakes with roasted apple and cottage cheese
Modi Apple, red
4 medium, unpeeled, fresh, sliced
Wholemeal self-raising flour
½ cup(s), (80g)
75 g, (½ cup)
¾ cup(s), (185ml)
½ cup(s), (125ml)
97% fat-free cottage cheese
200 g, (1 cup)
10 g, (2 tsp), roughly chopped
½ tsp, (large pinch)
Reduced fat oil spread
- Preheat oven to 200°C or 180°C fan-forced. Place apples in a large baking dish and bake for 30 minutes or until tender.
- Meanwhile, combine flours in a medium bowl and make a well in the centre. Whisk egg, skim milk and buttermilk in a jug until combined. Pour milk mixture into well in flour mixture and mix with a fork until just combined. Combine cottage cheese, raisins and cinnamon in a small bowl and set aside.
- Heat spread in a large non-stick frying pan over medium heat. Spoon ¼ cup pancake mixture into pan. Cook for 1–2 minutes or until bubbles appear on the surface. Turn and cook for 1 minute or until cooked through. Repeat with remaining pancake mixture to make 7 more pancakes (you can cook 2 at once to save time).
- Top pancakes with roasted apple and drizzle with maple syrup. Serve with cottage cheese mixture.