Melt the butter in a small saucepan and let it cool down a little. In a bowl, mix the spelled flour with salt, tartar baking powder and the spices and set aside. In a separate bowl, whisk the eggs with sugar and sugar beet syrup thoroughly using a hand mixer. Add yogurt and melted butter and stir in. Using a whisk, carefully fold the flour mixture into the mass and then cover and let the dough swell for about 30 minutes. In the meantime, peel the apples, cut into fine pieces and mix with the batter. Heat a teaspoon of butter in a large non-stick pan and put 2-3 tablespoons of batter into the hot pan. (With my pan I could bake 5 pancakes at the same time!) Smooth out a bit and let the lower side brown nicely. Then turn pancake by pancake and let the other side brown as well. Then remove from the pan and layer on a plate. It is best to keep the plate warm in the oven at 50 ° C until the remaining pancakes are baked. Bake more pancakes little by little using the remaining butter from the batter. Enjoy it while still warm and, if necessary, doused with maple syrup! Maple syrup was not calculated here and must therefore be taken into account separately! 1 tablespoon maple syrup is worth 1 point. A total of 36 points, with 20 pancakes each 2 points. When using semi-fat butter, a total of 30.5 points, when using 20 pieces per piece, 1.5 points.
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