Berliner pancakes from the oven

Ingredients for 1 servings:

• 500 g wholemeal spelt flour
• 125 g xylitol (sugar substitute) light
• 1 cube of yeast, fresh
• 1 egg(s)
• 125 ml buttermilk, room temperature
• 140 ml water, warm
• 50 g butter
• 1 jar of homemade jam with xylitol (sugar substitute)
• 1 bar of chocolate or icing with xylitol (sugar substitute)

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 1 hour 23 minutes

for approx. 20 pieces

First, mix the wholemeal spelt flour with the xylitol. Then add the butter, egg, and yeast, broken into small pieces, and knead thoroughly with buttermilk and warm water. If the dough feels too sticky, add more flour. Cover the yeast dough and let it rest in a warm place for 20 to 30 minutes. After that, it will be fluffy. Depending on the size, you can form 15 to 20 dough balls, which you can bake for 13 minutes at 220 degrees Celsius until golden brown. Once the Berliner pancakes have cooled to room temperature, you can fill them with a tablespoon-sized amount of jam using a piping bag or a spoon. You can decorate them with either homemade icing made from a few tablespoons of powdered sugar and water or lemon juice, or melted chocolate or white chocolate with desiccated coconut. (Again, use products containing xylitol (a sugar substitute).)