Juicy Apple Prune Pancakes

Preparation

minutes

Servings

persons

Nutrition

455

calories

Ingredients

200 ml dark red fruit juice, for instance aronia, black currant or sour cherry juice
½ cinnamon stick
15 g starch
150 g spelt wholemeal flour (alternatively: wheat wholemeal flour)
200 g SUNSWEET prunes
1 heaped teaspoon baking powder
½ teaspoon salt
1 heaped teaspoon ground Ceylon cinnamon
250 ml milk (3.5 % fat)
2 large eggs
2 apples (300 g)
3-4 tablespoons neutral cooking oil or virgin coconut oil

Instructions

For the topping bring 300 ml fruit juice with the cinnamon stick to the boil. Mix the starch and the remaining juice until smooth. Add to the boiling juice and continue stirring for 30 seconds. Cut 100 g prunes into strips and add them to the sauce. Allow to cool. Remove the cinnamon stick.
To make the batter, mix the flour, baking powder, salt and 1 teaspoon of cinnamon. First stir in the milk and then the eggs. Leave for 10-15 minutes. Chop the remaining prunes into small pieces. Wash the apples, peel them and cut them into quarters, remove the cores and then grate coarsely. Mix the prunes and apples into the batter.
For 12-16 pancakes, heat 1 tablespoon of oil in a large non-stick frying pan and use a small ladle to put 4 dollops of batter into the oil: repeat this process 3-4 times. Fry the pancakes slowly on both sides for approx. 2 minutes over a moderate to high heat until golden brown.
Divide the pancakes into portions and serve with the topping.

Tip: maple syrup, honey or agave syrup are also great as a topping.

Gluten-free alternative: instead of spelt whole-meal flour, buckwheat whole-meal flour can be used, and, if necessary, an extra 1-3 tablespoons of milk can be added. For the sauce, use potato or corn starch instead of wheat starch.