Ingredients

• 110 g spelt flour (white or whole grain)
• pinch of salt
• 2 tablespoons cane sugar
• 1/2 teaspoon cinnamon
• 2 eggs
• 300 ml milk
• 30 g melted butter

To serve

• roasted apples (recipe below)
• maple syrup
• 18% sour cream
• whipped cream
• vanilla ice cream

Roasted apples

• 3 large grey Rennet apples
• juice of 1 lemon
• 4 tablespoons cane sugar or 3 tablespoons sugar + 1 tablespoon vanilla sugar
• 1 teaspoon powdered cinnamon

Preparation

1. Pour flour into a bowl, add salt, sugar, and cinnamon (skip sugar and cinnamon for a savory version). Add eggs and 1/3 of the milk, mix with a mixer or whisk, gradually adding the rest of the milk, mixing or stirring. Add melted butter and mix into smooth batter. Cover the batter with a cloth and set aside for at least half an hour.
2. Heat a small pan well, about 18-20 cm in diameter, and pour a portion of batter, spread over the pan surface and fry until brown (light or darker, as you like), flip to the other side and repeat frying.
3. Peel the apples, cut into quarters, remove the seed cavities. Cut the quarters into slices. Pour cane sugar to the bottom of a pot and spread over the surface. Heat without stirring for about 3 minutes until the sugar begins to dissolve, brown, smoke, and caramelize.
4. Then add lemon juice and apples and fry for 1 minute, stirring occasionally. Add cinnamon and vanilla sugar if using, and fry for another about 5-8 minutes until the apples soften. If the apples are too sour, you can sweeten with sugar or maple syrup. You can also add raisins (at the beginning along with the apples).
5. Layer the pancakes, fold or roll, and serve, for example, with a dollop of sour cream, whipped cream, or ice cream. Can be drizzled with maple syrup.