1
Core and grate apples onto a clean cloth. Gather up the sides of cloth and squeeze out the excess juice (you can save the juice into a glass for a refreshing drink).
2
In a large bowl, combine the grated apple, eggs and honey, whisking until foamy. Add the buttermilk (or yoghurt) and whisk until smooth. Sift over the flour, baking powder and cinnamon and fold together to make a fluffy batter.
3
Heat a little butter in a non-stick pan over medium heat. Add a large spoonful of the batter and use the back of spoon to smooth into an even thin circle. Cook until bubbles form on the top of the hotcake, flip and cook until golden. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat with remaining butter and batter.
4
Serve hotcakes with a dollop of yoghurt, extra apple, pomegranate and a drizzle of extra honey.