Cat Cora’s ricotta hotcakes with warm cinnamon apples

5 Points, Weight Watchers

Prep Time: 0:15 Cook Time: 0:28 Total Time: 0:43 Difficulty: Easy Servings: 5 Source:

Ingredients

3 medium , peeled, cored, roughly chopped fresh apple(s)

1 Tbsp fresh lemon juice

1 Tbsp water

1 tsp , or to taste ground cinnamon

4 large egg(s) egg(s)

1 1/3 cup(s) part-skim ricotta cheese

1 1/2 Tbsp sugar

1 tsp lemon zest

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup(s) all-purpose flour

4 spray(s) olive oil cooking spray

2 tsp powdered sugar (confectioner's)

Directions

In a medium pot, combine apples, lemon juice, water, and cinnamon. Cook, stirring occasionally, until apples are soft, 8-10 minutes; set aside.

In a large bowl, whisk together eggs, ricotta, sugar, zest, baking soda, and baking powder until smooth. Slowly add flour; mix until just combined.

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.

Nutrition

5 smart points