John Myers
Ingredients for 4 servings:
- 400 g spelt flour, fine
- 3 egg yolks
- 6 tbsp cream or water
- 1 pinch of salt
- 650 ml water
- 100 ml cream
- Butter, for frying
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes
Mix all ingredients (except the butter) into a smooth batter, cover, and let stand for about 30 minutes. Stir the batter thoroughly again. Heat 1/4 teaspoon of butter per pancake in a non-stick frying pan. Ladle the pancake batter into the hot pan in portions (thicker or thicker, as desired) and fry over moderate heat until golden brown. Keep the finished pancakes warm on a plate in the oven at 80 degrees Celsius (top/bottom heat). This is a basic recipe, suitable for sweet or savory fillings. For big eaters, I recommend doubling the amount of ingredients and using any leftover pancakes the next day as a soup garnish (Flädlesuppe) or freezing them.
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