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Apple and Cinnamon Hotcakes

Apple and Cinnamon Hotcakes

Yields10 Servings
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INGREDIENTS
1½ cups cake flour
2 tsp baking powder
Pinch of salt
3 tbsp caster sugar
2 eggs
300ml full cream milk
2 apples, peeled and grated
Melted butter, for frying
Maple syrup to drizzle
Raspberries to serve
DIRECTIONS

Sift the flour, baking powder and salt together into a large mixing bowl. Add the NOMU Sweet Rub and the sugar and stir through.
In another bowl, combine the eggs, milk and NOMU Vanilla Essence. Add this to the dry ingredients and whisk until smooth.

Note: To make life easier - you could simply pop all the ingredients into a blender and whizz until combined.

Finally, stir in the grated apple.

To cook the hotcakes, heat a large non-stick frying pan over a medium heat. Brush the pan with a little bit of melted butter.
Spoon measures of 1-2 tablespoons of the mixture into the pan and cook the hotcakes for a minute on one side until little bubbles appear on the surface. Flip the hotcakes over and cook for a further minute until golden brown and cooked through.

Serve while still warm with a generous drizzle of maple syrup and fresh raspberries.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 1½ cups cake flour
 2 tsp baking powder
 Pinch of salt
 3 tbsp caster sugar
 2 eggs
 300ml full cream milk
 2 apples, peeled and grated
 Melted butter, for frying
 Maple syrup to drizzle
 Raspberries to serve

Directions

DIRECTIONS
1

Sift the flour, baking powder and salt together into a large mixing bowl. Add the NOMU Sweet Rub and the sugar and stir through.
In another bowl, combine the eggs, milk and NOMU Vanilla Essence. Add this to the dry ingredients and whisk until smooth.

Note: To make life easier - you could simply pop all the ingredients into a blender and whizz until combined.

Finally, stir in the grated apple.

To cook the hotcakes, heat a large non-stick frying pan over a medium heat. Brush the pan with a little bit of melted butter.
Spoon measures of 1-2 tablespoons of the mixture into the pan and cook the hotcakes for a minute on one side until little bubbles appear on the surface. Flip the hotcakes over and cook for a further minute until golden brown and cooked through.

Serve while still warm with a generous drizzle of maple syrup and fresh raspberries.

Apple and Cinnamon Hotcakes