Whole Wheat Pancakes

Ingredients

• 3 eggs
• 2 tbsp rapeseed oil (20 g)
• 325 ml milk (3.5% fat)
• 125 g finely ground spelt whole wheat flour
• 1 pinch salt

Instructions

1. 1.

   Whisk the eggs, 1 tbsp oil and milk until frothy. Add the flour and a pinch of salt. Stir the batter smooth; if lumps form, strain it through a sieve. Let the batter rest for 15 minutes.

2. 2.

   Heat a large pan, brush with a little oil, pour in one ladleful of batter at a time and cook each side for 2–3 minutes on medium heat to make eight thin pancakes total. Keep whole wheat pancakes warm in a preheated oven at 80 °C (convection 60 °C; gas: level 1).