Chrissi's spicy apple pancakes

Ingredients for 20 servings:

• 2 tbsp butter
• 250 g flour (spelt flour 630)
• ½ tsp salt
• 1 tsp baking powder (cream of tartar)
• 1 tsp ground ginger
• ½ tsp clove(s), ground
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 eggs, size M
• 2 tbsp brown sugar
• 2 tbsp beet syrup
• 500 g yogurt, 1.5%
• 2 medium-sized apples
• 4 tsp butter for the pan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

ww – suitable

Melt the butter in a small saucepan and let it cool slightly. In a bowl, mix the spelt flour with salt, cream of tartar, and spices and set aside. In a separate bowl, thoroughly beat the eggs with the sugar and beet syrup using a hand mixer. Add the yogurt and melted butter and stir in. Using a whisk, carefully fold the flour mixture into the mixture and then cover and let the batter rest for about 30 minutes. In the meantime, peel the apples, finely chop them, and mix them into the batter. Heat a teaspoon of butter in a large non-stick frying pan and drop a dollop of 2-3 tablespoons of batter into the hot pan. (With my pan, I was able to cook 5 pancakes at a time!) Smooth it out a bit and let the bottom side brown nicely. Then flip one pancake at a time and brown the other side as well. Remove from the pan and place on a plate. It’s best to keep the plate warm in the oven at 50°C until the remaining pancakes are cooked. Continue baking pancakes one at a time, using the remaining butter from the batter. Enjoy while still warm, drizzled with maple syrup if desired! Maple syrup was not calculated here and must therefore be added separately! 1 tablespoon of maple syrup is worth 1 point. Total: 36 points, or 2 points per pancake for 20 pancakes. Using semi-skimmed butter, the total is 30.5 points, or 1.5 points per pancake for 20 pancakes.