Apple Pancakes with Cinnamon Sugar

Ingredients

• 6 Eggs
• Salt
• 3 tbsp coconut palm sugar
• 500 ml milk (3.5% fat)
• 250 g whole wheat flour
• 500 g apples
• 0.5 lemon
• 4 tbsp butter (for frying)
• cinnamon (to sprinkle)

Instructions

1. 1.

   Whisk the eggs with a pinch of salt, 2 tbsp coconut palm sugar and the milk, then fold in the flour thoroughly. Let the batter rest for 15 minutes.

2. 2.

   Meanwhile peel the apples, remove the core with an apple corer and slice them thinly. Squeeze the lemon and drizzle its juice over the apples.

3. 3.

   Heat some butter in a pan. Pour in one quarter of the batter and spread one quarter of the apples on top. Cook the pancake over medium heat for about 3–4 minutes until golden brown.

4. 4.

   Flip the pancake using a plate: place the plate upside down onto the pancake, hold it, then flip the plate and pan together so the cooked side faces up on the plate. Add a bit more butter to the pan and slide the pancake back in to finish cooking briefly.

5. 5.

   Keep the finished pancakes warm in a preheated oven at 100 °C (convection: 80 °C; gas: level 1). Mix cinnamon with the remaining coconut palm sugar and sprinkle over the pancakes before serving.