Eggless Pancakes

Ingredients

• 100 ml sparkling mineral water
• 350 g spelt flour
• 400 ml milk
• a pinch of salt
• 4 tbsp butter (for frying)
• 6 Tbsp strawberry jam
• 3 Tbsp apricot jam
• 2 tbsp powdered sugar (for dusting)

Instructions

1. 1.

   Whisk together the milk, spelt flour, mineral water and a pinch of salt until smooth. Let the batter rest for 20 minutes. Preheat the oven to 100 °C (convection 80 °C; gas: level 1).

2. 2.

   Heat a little butter in a pan, pour a small ladleful of batter into the pan, spread it evenly and bake for about 2 minutes over medium heat.

3. 3.

   Flip the pancake with a spatula and finish baking. Repeat to make six pancakes total. Keep the finished eggless pancakes warm in the preheated oven. Spread four pancakes with strawberry jam, roll them up and cut across the middle.

4. 4.

   Spread the remaining pancakes with apricot jam, roll them up and cut across the middle. Arrange two halves of strawberry‑jam pancakes and one half of an apricot‑jam pancake on a plate, dust with powdered sugar and serve.