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Categories:
butter apples caster sugar brandy lemon juice punnet blueberries flour polenta caster sugar baking powder bicarbonate of soda salt currants Philadelphia eggs milk butter
Viewed: 55 - Published at: 7 years agoIngredients
- 60g butter
- 4 Granny Smith apples, peeled, cored and each cut into 12
- 1/3 cup caster sugar
- 1 tablespoon brandy
- 2 teaspoon lemon juice Safeway 4 ct For $5.00 thru 02/09
- 1 punnet blueberries
- 3/4 cup flour
- 1/2 cup polenta
- 2 tablespoon caster sugar, extra
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 1/3 cup currants
- 150g PHILADELPHIA Spreadable Cream Cheese
- 2 eggs
- 3/4 cup milk
- 40g butter, extra, melted
Method
- MELT the butter in a non-stick frypan.
- Add the apples and cook for 56 minutes or until just turning golden.
- Stir in the sugar, brandy and lemon juice and simmer for 35 minutes until syrupy.
- Remove from heat, add the blueberries and keep warm.
- SIFT together the dry ingredients in a large bowl then stir in currants.
- In a separate bowl whisk together PHILLY and eggs then gradually whisk in milk until smooth.
- Pour into flour mixture and whisk until just combined.
- HEAT a large non-stick frypan over moderate heat then brush with a little butter.
- Spoon tablespoonsful of batter into the pan and cook hotcakes 12 minutes each side or until golden and puffed.
- Remove and keep warm.
- Cook the remaining hotcakes, brushing the pan with butter for each batch.
- Stack hotcakes on serving plates and top with fruit and syrup.
- Serve immediately.
