Apple Pancakes

Ingredients

• 250 ml apple juice
• 4 tbsp apple concentrate
• 2 tsp starch
• 1 Tbsp vanilla sugar
• 0.5 lemon (juice)
• 2 tart apples
• 125 g spelt flour type 1050
• 2 tbsp ground walnuts
• 2 tbsp fine oatmeal flakes
• 2 tbsp Raw cane sugar
• 2 tsp Baking powder
• 1 pinch salt
• 175 ml soy drink (soy milk)
• a splash mineral water as needed
• 3 tbsp vegetable oil
• powdered sugar from raw cane sugar for dusting

Instructions

1. 1.

   First, bring apple juice with the apple concentrate to a boil and let it reduce slightly into a syrupy consistency. Stir in starch with vanilla sugar and lemon juice, mix into the syrup and allow it to thicken lightly. Peel the apples, quarter them, remove the cores, then cut each quarter into strips. Add to the syrup, simmer for about 2 minutes over low heat, then remove from the stove.

2. 2.

   For the batter, whisk together flour with walnuts, oatmeal flakes, sugar, baking powder, salt, soy drink and a little water until smooth.

3. 3.

   In a hot non-stick pan, add a small amount of oil and cook 12–16 small pancakes. Pour about 2 tbsp of batter into the pan and bake for 2–3 minutes until golden brown. Flip and bake another 2–3 minutes. If desired, keep finished apple pancakes warm in an oven at about 75°C until all are cooked.

4. 4.

   Let the compote heat up briefly again and serve with the apple pancakes. Dust with powdered sugar if desired.