Sweet Apple Pancakes

Ingredients

• 220 g spelt whole‑grain flour
• 20 g rice syrup (1 tbsp)
• 2 Eggs
• 500 ml milk (1.5% fat)
• 2 tart apples
• 2 tbsp Rapeseed oil
• 2 sprigs Mint

Instructions

1. 1.

   Whisk the whole‑grain flour with rice syrup, eggs and milk into a smooth batter; let rest for 20 minutes.

2. 2.

   Wash, peel, core the apples and slice them into 1 cm thick rounds.

3. 3.

   Heat a little oil in a pan. Place one apple slice in the center, pour a ladle of batter over it, spread evenly, and cook each side for 2 minutes on medium heat.

4. 4.

   Remove the pancake from the pan and keep warm in a preheated oven at 70 °C (50 °C fan‑forced; gas: lowest setting). Repeat with remaining batter and apple slices.

5. 5.

   Wash the mint, shake dry and pluck the leaves.

6. 6.

   Arrange pancakes on four plates and sprinkle with mint.