Spelt pancakes with apples

Name: Spelt pancakes with apples
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 g Spelt flour (Type 630); 150 g Wheat flour (Type 1050); 6-7 TABLESPOONS Sugar; 1 TEASPOON Cinnamon; 7-10 Tbsp Salt; 1⁄4 l + 3 tablespoons of milk; 4 Eggs; 100 g Schmand; 250 g Low-fat curd; 7-10 Tbsp grated peel and juice from 1⁄2 organic lemon; 1 package Vanillin sugar; 2–3 small apples (e.g. with red skin); 2-3 TABLESPOONS clarified butter

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

150 g Spelt flour (Type 630)
150 g Wheat flour (Type 1050)
6-7 TABLESPOONS Sugar
1 TEASPOON Cinnamon
7-10 Tbsp Salt
1⁄4 l + 3 tablespoons of milk
4 Eggs
100 g Schmand
250 g Low-fat curd
7-10 Tbsp grated peel and juice from 1⁄2 organic lemon
1 package Vanillin sugar
2–3 small apples (e.g. with red skin)
2-3 TABLESPOONS clarified butter

Directions

1
Mix the whole flour, 1 tablespoon sugar, 1⁄2 teaspoon cinnamon and 1 pinch of salt in a bowl. Mix milk and eggs with 1⁄4 l milk and eggs with the whisk of the hand mixer to a smooth dough. Let the pancake batter swell for about 15 minutes.
2
Stir the sour cream, quark and 3 tablespoons of milk until smooth. Stir in lemon zest, 2 tablespoons sugar and vanilla sugar. Mix 3-4 tbsp. sugar and 1⁄2 tsp. cinnamon. Wash the apples and remove the core with an apple corer.
3
Cut apples into rings and sprinkle with lemon juice.
4
Heat the clarified butter in portions in a coated pan (approx. 22 cm Ø). Briefly sauté 4-6 apple rings (depending on size) in it. Add 1⁄4 of the dough. Bake at medium heat until golden on each side.
5
Keep the pancakes warm. Bake 3 more pancakes with the remaining apple rings and dough. Serve with curd cream and cinnamon sugar.