- Put the spelt and buckwheat flours, icing sugar, eggs, and half the milk into a large bowl or jug and beat to a smooth paste.
- Stir in the remaining milk and vanilla to make a thin batter.
- Put a small knob of butter into a frying pan over medium heat, as it melts tip the pan so that the melted butter covers its surface.
- Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
- Cook the pancake, loosening the edges, until the base is golden, about 2-3 minutes.
- Turn it over and cook the other side for 1–2 minutes until golden.
- Turn out the pancakes onto a plate.
- Repeat the cooking process until the batter is used, stacking the cooked pancakes on the plate.
- Peel, quarter and core the apples. Cut each quarter into 3 – 4 slices and put them into a bowl.
- Squeeze the lemon juice onto the apples, add cinnamon and turn until they are well covered.
- Tip the apples into a frying pan with the butter and cook over medium heat, turning occasionally, until the apples soften slightly and brown at the edges.
- Scatter the sugar over the apples and continue cooking as it dissolves and caramelizes around the apples, stirring once or twice.
- Remove from the heat.
Assembling Caramelized Apple Pancakes
- Lay out the prepared pancakes on a clean work surface.
- Divide the caramelized apple between the pancakes arranging it over once a quarter of each pancake or across the diameter.
- Fold up the pancakes into quarters, or roll them up.
- Re-heat in a warm oven for 5 minutes and serve with lemon and sugar.