Sweet Polenta Hotcakes with Apples and Blueberries

Sweet Polenta Hotcakes with Apples and Blueberries
20 Mins
Prep time
15 Mins
Cooking time
Serves 4

What you need

  • 60g butter
  • 4 Granny Smith apples, peeled, cored and each cut into 12
  • 1/ 3 cup caster sugar
  • 1 tablespoon brandy
  • 2 teaspoons lemon juice
  • 1 punnet blueberries
  • ¾ cup flour
  • ½ cup polenta
  • 2 tablespoons caster sugar, extra
  • 1½ teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • 1/ 3 cup currants
  • 150g PHILADELPHIA Spreadable Cream Cheese
  • 2 eggs
  • ¾ cup milk
  • 40g butter, extra, melted

How to make it

  • Melt the butter in a non-stick frypan. Add the apples and cook for 5-6 minutes or until just turning golden. Stir in the sugar, brandy and lemon juice and simmer for 3-5 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 1-2 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.