Pancakes according to my mother

Ingredients for 1 servings:

• 400 ml milk
• 100 ml carbonated mineral water
• 150 g spelt flour type 630 or wheat flour
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 pinch of cinnamon
• 1 egg(s)
• 1 packet of vanilla pudding powder
• 2 tbsp sugar
• Butter or ghee

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Basic recipe with low-fructose variant

Crack the egg and whisk well. Quickly stir in the milk, mineral water, flour, vanilla pudding, and remaining ingredients until smooth. Let the batter rest for about 30 minutes (preferably in the refrigerator). Then heat a shallow pan, melt a little butter/ghee, and spread a little of the batter evenly with a ladle. Fry on both sides until golden brown. Tip: Sometimes, after half the batter has been used up, I stir one or two teaspoons of cocoa into the remaining batter and continue baking/roasting. Low-fructose version: Replace the vanilla sugar and sugar with 3 tablespoons of corn sugar or rice syrup and 1/2 teaspoon of vanilla seeds. Use the cinnamon if you can tolerate it, and replace the vanilla pudding powder with cornstarch if you can tolerate it.