Danish Apple Pancakes

Ingredients

• 150 g spelt or spelt whole‑grain flour
• Salt
• 0.5 tsp Baking powder
• 2 Eggs
• 300 ml milk (3.5% fat)
• 40 g liquid butter
• 40 g dark brown sugar (2 tbsp)
• 40 g raisins
• 2 tart, firm apples
• 0.5 tsp cinnamon
• 40 g almond slivers
• 2 tbsp liquid honey

Instructions

1. 1.

   In a bowl combine the flour with a pinch of salt and baking powder. Separate the eggs; whisk the yolks into the milk and 2 tbsp of liquid butter. Beat the whites with a pinch of salt until stiff peaks form, then fold in the sugar and beat until firm. Fold this mixture into the batter.

2. 2.

   Soak the raisins in slightly warm water.

3. 3.

   Peel, quarter, core, and dice the apples. In a hot pan melt the remaining butter, add cinnamon and a pinch of salt, and let it foam. Add the apple cubes, stir well, and simmer for 1–2 minutes until soft. Remove from heat and cool.

4. 4.

   Finely chop the soaked raisins and fold them into the batter.

5. 5.

   Heat a griddle over medium heat; brush the wells with liquid butter if needed. Sprinkle a few almond slivers in each well, fill halfway with batter, add about 1 tsp of apple filling on top, then cover with more batter. When the pancakes are lightly browned after 1–2 minutes, flip gently with a wooden skewer and bake until golden brown on the other side. Remove, drizzle with honey, and serve immediately.