Yeast pancakes with currants

Ingredients for 4 servings:

• 1 liter whole milk
• 500 g spelt flour type 630 or wheat flour type 405)
• 2 eggs
• 2 tbsp sugar, slightly heaped; cane sugar works just as well as white sugar
• 1 pinch of salt
• 1 pinch(s) nutmeg, freshly grated
• 1 cube of fresh yeast
• Butter, clarified butter or ghee for frying
• cinnamon sugar
• Butter for melting and spreading; amount as desired
• 1 pack of currants (not raisins/sultanas!)

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

Grandma’s kitchen

Mix milk, flour, eggs, sugar, salt, nutmeg, and yeast together to form a smooth batter. Cover and let rise in a warm place for 1 hour. Bake the pancakes in a non-stick pan with a little fat. Add a little batter to each pan, not too much so the pancakes don’t get too thick, and immediately sprinkle the tops with currants (as desired) while they’re still wet. When they start to set, turn them over and bake briefly. While the first pancake is baking in the pan, melt butter in a small saucepan for brushing. I melt more butter later if necessary, so I prefer to start with a little less. Brush one side of the hot, browned pancakes with melted butter and sprinkle with cinnamon sugar. Roll up and serve, or keep warm in the oven until they’re all baked.