Stuffed sweet egg pancakes

Ingredients for 24 servings:

• 1 kg spelt wholegrain or buckwheat wholegrain, ground
• 100 g cane sugar, to taste
• ½ tsp vanilla powder (bourbon)
• ½ tsp salt
• 5 eggs, separate
• 1 pinch of salt
• 500 ml mineral water, carbonated
• 500 ml milk, up to 750 ml
• 3 apples, up to 4
• Oil (rapeseed oil)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free if buckwheat

Mix flour with sugar and vanilla powder, 0.5 tsp salt, egg yolks, water and milk. The amount of liquid depends on the dryness of the grain and the amount of sugar. Let stand for 30 minutes. Grate apples with or without skin until medium-fine and mix in. Beat egg whites with a pinch of salt until stiff peaks form and carefully fold into the batter. Heat the frying pans (I use four) until really hot, then add the oil, not a lot, and bake the first cakes. It takes time – you can see how long it takes. I turn these things over when the cakes can be shaken in the pan, back and forth. After the second one, no more oil is needed, the pans are hot enough. Depending on the liquid, you can make 24 cakes, each about 18 cm in diameter.