Thin pancakes with spelt flour and oat milk

Ingredients for 2 servings:

• 2 eggs
• 150 g spelt flour type 1050
• 250 ml oat milk (oat drink), unsweetened
• ½ tsp salt
• 1 tbsp sugar
• some oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

easy and variable to modify

Crack the eggs into the liquid, add the salt and sugar, and mix thoroughly with the whisk attachment of a hand mixer. Then add the flour a spoonful at a time, whisking vigorously. Preheat the pan to medium heat before frying and lightly grease each pancake before each pancake. Rapeseed oil, for example, works well and is spread in the pan with a silicone brush. Usually, 1-2 small ladles are enough for a normal-sized pan (yes, I know, those are great, non-specific instructions – pan, ladle, spread in the pan… and then see how it turns out). When the top of the thin pancake has set enough that you can gently flip it with a spatula, the freshly cooked side should be golden yellow with brown spots. Possible variations: As stated in the recipe, I used spelt flour type 1050. Using type 630 should make the pancakes a little finer, and you’ll definitely be able to use field-forest-meadow wheat flour, too. For the liquid, I used unsweetened oat milk with about 1.5% fat (the one from dm). It would definitely work with regular 1.5% milk if you have that on hand. You might want to reduce the sugar. I’m still experimenting with replacing some of the liquid with sparkling mineral water. In my last experiment, I only used 200 ml of oat milk and added about 50-70 ml of lemonade (because I had it on hand). You might also want to reduce the sugar a bit.