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Spelt flour pancakes with rhubarb and cardamom
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125g Bacheldre Stoneground Spelt Flour
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:
This recipe was first published in February 2007.