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Spelt flour pancakes with rhubarb and cardamom
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Serves: 6
125g Bacheldre Stoneground Spelt Flour
1 egg
300ml semi-skimmed milk
400g rhubarb, cut into 3cm lengths
2 cardamom pods, lightly crushed
2 tbsp golden caster sugar
50g butter, melted
Make a double batch of pancakes and freeze half of them. Place a sheet of baking parchment between each one to stop them sticking together. Wrap the whole stack in foil and freeze for up to 2 months. Defrost thoroughly before warming in a moderate oven.
A fruity sweet white wine would be ideal with this dessert.
Typical values per serving:
Energy |
891.192kJ 213.0kcal |
---|---|
Fat | 9.6g |
Saturated Fat | 5.5g |
Sugars | 10.7g |
Salt | 0.2g |
This recipe was first published in Thu Feb 01 00:00:00 GMT 2007.
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