Wholemeal wheat pancakes with apple wedges and cinnamon
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 1/2 l unsweetened soy milk (available in health food shops)
- 200 g Wholemeal wheat flour
- 7-10 Tbsp Salt
- 1/4 TEASPOON Cinnamon
- 5 TABLESPOONS Honey
- 500 g Low-fat curd
- 7-10 Tbsp juice and grated zest of 1 untreated lemon
- 2 medium-sized sour apples
- 2 Eggs (size M)
- 1 TEASPOON Baking Powder
- 4 TABLESPOONS Soybean oil
- 7-10 Tbsp Lemon rasp and balm
Directions
- 1
Mix milk, flour, salt, cinnamon and 1 tablespoon honey. Leave to swell for about 30 minutes. In the meantime, stir the quark, remaining honey, lemon peel and some juice until smooth. Wash and quarter the apples and remove the cores.
- 2
Cut quarters into slices and sprinkle with remaining lemon juice. Stir eggs and baking powder into the dough. Heat 1 tablespoon of soya oil in a frying pan. Fry 1/4 of the dough in it to a pancake.
- 3
Place the apple slices in the semi-solid dough. Bake on each side for 2-3 minutes until golden brown. Do the same with the remaining oil and dough. Serve each pancake with some curd cheese. Garnish with grated lemon and lemon balm.
- 4
Add the remaining quark separately.
More Delicious Recipes
