Wholemeal ricotta pancakes with apple and cinnamon

Ingredients

For 1 serving

• Ricotta50 g
• Eggs1
• Whole wheat flour30 g
• Baking powder2 g
• Apple100 g
• Cinnamonto taste

Contains: gluten, lactose, eggs,

In season: October – March

Method

1. Wash the apple and core it; grate half with the skin on and cut the other half into thin slices.
2. In a bowl mash the ricotta with a fork, add the egg and beat until smooth; add the grated apple, wholemeal flour, baking powder and a pinch of cinnamon and stir to a thick batter.
3. Heat a non-stick pan over medium-low heat for a couple of minutes; drop in a spoonful of batter per pancake and spread slightly with the back of the spoon.
4. Cook for about 2 minutes, until the edges set and the base releases easily, then flip and cook for another 2 minutes, until golden; the apple makes them moist, so don't rush the flip.
5. Serve the pancakes with the apple slices.