Apple Cinnamon Spelt Pancakes with
Cointreau infused
yoghurt topping
|
| 185g |
Wholegrain spelt flour |
| 110g |
Honey |
| 16g |
Baking powder (wheat free) |
| 2 large |
Eggs |
| 150g |
Goats Milk, may need more to achieve batter consistency |
| 1/4 teas |
Cinnamon |
| 3 or 4 |
Stewed apples |
| 1 tbsp |
Pear concentrate |
| 5 tbsp |
Water |
| 3 |
Raspberries |
| Sprig |
Mint |
| Pot |
Yoghurt (add 1 teaspoon of vanilla extract, if preferred) |
| 1-2 teaspoons |
Cointreau |
|
|
| Method: |
Peel, core and slice 4 sweet apples and stew with the cinnamon and pear concentrate and water. |
|
Ensure the apples are cooked but keep their shape and keep warm. |
|
While apples are cooking sieve flour and into a bowl with the baking powder. |
|
Add the eggs, honey and milk. Whisk together to form a smooth batter consistency, be careful not to overmix. |
|
Heat a little sunflower oil in a non-stick pan, add 2-3 tablespoons of batter |
|
Swirl the mixture in the pan so it is evenly spread. Once cooked on one side flip over to cook the other side. Repeat above until all pancakes are cooked. |
|
Keep cooked pancakes warm until all are cooked. |
|
|
| To Serve: |
Place a few spoonfuls of apple mix in centre of each pancake and roll up. |
|
Mix Cointreau gently into yoghurt and pour over centre of each pancake |
|
Finally, place a raspberry on top with a couple of mint leaves. |
|
Alternatively, use a pastry cutter to get circles of pancake |
|
Place a pancake circle on each plate, top with the apple mix, then add a top pancake layer. |
|
Pour yoghurt (infused with 1-2 teaspoons of Cointreau) over the top and placea raspberry and couple of mint leaves on top. |
|
Enjoy! |
