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🍳 Fluffy Eggless Pancakes

582 kcal · 30 min · 4 servings

Ingredients

• 100 ml sparkling mineral water
• 350 g spelt flour
• 400 ml milk
• salt
• 4 tbsp butter (for frying)
• 6 tbsp strawberry jam
• 3 tbsp apricot jam
• 2 tbsp powdered sugar (for dusting)

Instructions

1. 1. Add milk, spelt flour, sparkling water, and a pinch of salt to a bowl.
2. 2. Whisk the ingredients thoroughly until the batter is smooth.
3. 3. Let the batter rest for 20 minutes.
4. 4. Preheat the oven to 100 °C (80 °C with fan or gas mark 1).
5. 5. Heat some butter in a frying pan.
6. 6. Pour a small ladle of batter into the pan.
7. 7. Spread the batter evenly in the pan.
8. 8. Cook the pancake for about 2 minutes over medium heat.
9. 9. Flip the pancake using a spatula.
10. 10. Finish cooking the pancake on the other side.
11. 11. Repeat the process until you have baked 6 pancakes.
12. 12. Keep the finished pancakes warm in the preheated oven.
13. 13. Spread 4 pancakes with strawberry jam.
14. 14. Roll up the spread pancakes.
15. 15. Cut the rolls in half crosswise.
16. 16. Spread the remaining pancakes with apricot jam.
17. 17. Roll up these pancakes as well.
18. 18. Cut the apricot rolls in half crosswise as well.
19. 19. Place 2 half strawberry pancakes and 1 half apricot pancake on a plate.
20. 20. Dust the pancakes with powdered sugar and serve.

Nutrition per serving

• kcal: 582
• Protein: 15 g · Fett/Fat: 19 g · Carbs: 86 g