the_cooking_mom (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
the_cooking_mom) wrote2013-11-24 11:01 am
the_cooking_mom) wrote2013-11-24 11:01 am
Buttermilk ricotta pancakes with warm cinnamon apples
Вчера сделала 1/2 порции на завтрак. Очень вкусно!
Ingredients
Warm cinnamon apples
3 large granny smith apples, peeled, cord and cut into 1cm cubes
½ cup currants (заменила на изюм)
2 teaspoons cinnamon, ground 2 tablespoons margarine
2 tablespoons brown sugar
Combine all ingredients in a medium saucepan with 2 tablespoons of water. Place over medium heat, cover with a lid and cook for 10 minutes, stirring occasionally. Set aside.
Buttermilk pancakes
2 cups plain flour
2 teaspoons baking powder
pinch salt
2 tablespoons caster sugar
1 egg 300 ml low fat buttermilk
125 ml skim milk
250 g reduced fat ricotta
1 tablespoon margarine, melted (заменила на масло)
Combine the flour, baking powder, salt and caster sugar in a large bowl. Place the egg, buttermilk and skim milk in a small bowl and whisk until just combined. Add the egg mixture to the flour mixture and gently fold the ricotta into this batter. Cover the batter with plastic wrap and rest it in the bowl for about 5 minutes.
Heat a non-stick frying pan over medium heat. Brush lightly with melted margarine. Place ¼ cup of the mixture in the pan to form a circle about 12 cm in diameter. Add as many pancakes as the pan will fit (up to four, depending on pan size). Cook for 2 minutes or until bubbles rise to the surface and the pancakes are golden underneath. Turn and cook for another minute. Transfer to a warm plate and cover with foil to keep warm. Repeat with the remaining batter, greasing the pan between batches and stacking the pancakes as they are cooked.
Источник: http://www.jennycraig.com.au/healthy-recipes/healthy-breakfast-recipes/Buttermilk-ricotta-pancakes
To serve, place one pancake on each plate and top with cinnamon apples.
Ingredients
Warm cinnamon apples
3 large granny smith apples, peeled, cord and cut into 1cm cubes
½ cup currants (заменила на изюм)
2 teaspoons cinnamon, ground 2 tablespoons margarine
2 tablespoons brown sugar
Combine all ingredients in a medium saucepan with 2 tablespoons of water. Place over medium heat, cover with a lid and cook for 10 minutes, stirring occasionally. Set aside.
Buttermilk pancakes
2 cups plain flour
2 teaspoons baking powder
pinch salt
2 tablespoons caster sugar
1 egg 300 ml low fat buttermilk
125 ml skim milk
250 g reduced fat ricotta
1 tablespoon margarine, melted (заменила на масло)
Combine the flour, baking powder, salt and caster sugar in a large bowl. Place the egg, buttermilk and skim milk in a small bowl and whisk until just combined. Add the egg mixture to the flour mixture and gently fold the ricotta into this batter. Cover the batter with plastic wrap and rest it in the bowl for about 5 minutes.
Heat a non-stick frying pan over medium heat. Brush lightly with melted margarine. Place ¼ cup of the mixture in the pan to form a circle about 12 cm in diameter. Add as many pancakes as the pan will fit (up to four, depending on pan size). Cook for 2 minutes or until bubbles rise to the surface and the pancakes are golden underneath. Turn and cook for another minute. Transfer to a warm plate and cover with foil to keep warm. Repeat with the remaining batter, greasing the pan between batches and stacking the pancakes as they are cooked.
Источник: http://www.jennycraig.com.au/healthy-recipes/healthy-breakfast-recipes/Buttermilk-ricotta-pancakes
To serve, place one pancake on each plate and top with cinnamon apples.