* Spelt Apple Pancakes. This recipe has all the flavours of apple pie, without the sugar. Scroll down for the recipe, also available in Dutch. *
It’s hard to believe that I was wearing shorts and flip flops just three weeks ago, Mid-September and it was a whopping 33 C (91 F). You might not know what normal fall weather is like over here, but trust me when I say this is not normal. All weather-records were broken. When I look outside today, things seem the same, but looks can be so very deceiving. It’s cold enough to wear thick scarves and gloves again, and I find myself baking and cooking more than in the combined months before.
It’s time for roasts, hearty stews and mushrooms. Blankets and hot chocolate. Crisp apples and poached pears. The scent of cinnamon in the morning, and a big mug of steaming hot tea to get you going.
These spelt apple pancakes are everything a lazy Sunday morning could ask for. Sweet like apple pie and healthy-ish because there’s no added sugar (the apple pie flavour comes from the cinnamon, raisins and apples). I decided to dust over some icing sugar for a bit of a sweet touch (and because it’s pretty) but they can perfectly do without.
PS Pancake fan? Try my other pancake recipes: Fluffy spelt pancakes with blueberry and coconut milk, French crêpes or try these savoury rice pancakes with crispy pork!
- Spelt flour 100 gr (2/3 cup)
- Baking powder 2 tsp
- Ground cinnamon 1,5 tsp
- Pinch of salt
- Egg, 1
- Milk 100 ml (1/3 cup + 2,5 tbsp)
- Raisins, 2 tbsp
- Apple, 1 in very thin slices
- Oil, for baking
- Mix the flour, baking powder, cinnamon and salt together in a big bowl
- Add the egg and milk, whisk until well combined
- Gently stir in the raisins
- Heat a bit of oil in a non-stick skillet
- Use a big spoon to scoop in a bit of the batter for your first pancake
- Let bake on low heat and after about 2 minutes, once the batter is a bit firmer, lay on a few slices of apple in a fan shape (this way they don't sink immediately to the bottom)
- Bake until golden on both sides