Caramelized apple pancake with amaranth and maple syrup

Ingredients for 1 servings:

• 150 ml milk
• 1 egg(s)
• 3 tbsp, heaped spelt flour type 630
• 1 tbsp amaranth, popped
• 1 pinch of salt
• ½ apple (Golden Delicius)
• 1 tsp sugar
• 1 tsp safflower oil
• 1 small piece(s) of butter
• 1 tbsp maple syrup

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

suitable for histamine and salicylate intolerance

Mix the milk with the egg, flour, amaranth, and a pinch of salt, and let the mixture sit for 5 minutes. Peel and core half an apple for each pancake, then cut it into thin slices. Heat the oil and butter in a non-stick frying pan over low heat. Pour the batter into the pan and place the apple slices on top. As soon as the batter begins to set, sprinkle 1 teaspoon of sugar on the pancake and cook for about 1 more minute. Then turn the pancake over (ideally using a large plate). Cook for about 1-2 more minutes, being careful not to burn. Turn the pancake over again and serve. Drizzle with maple syrup while still warm. Be careful with the heat; the pancake burns quickly, so cook on a lower heat. The amaranth gives the pancake a delicate nutty flavor. The specified amount is sufficient for one pancake. Tips: I only use the “Golden Delicius” apple variety; other apple varieties can sometimes have very high salicylate levels. Be sure to peel them; the highest salicylate content is under the skin. Safflower oil has proven to be a good oil. Egg whites can cause problems in cases of severe histamine intolerance, but one egg white per day is usually well tolerated. If necessary, you can also use just the yolk.