zoom Spelt flour pancakes with rhubarb and cardamom

    Save to your scrapbook

    Spelt flour pancakes with rhubarb and cardamom

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
    • Audio recipe

      Audio recipe

      Spelt flour pancakes with rhubarb and cardamom

      Download the audio file.

    Spelt flour pancakes with rhubarb and cardamom

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6

    Ingredients

    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

    Method

    1. Sift the flour and a pinch of salt into a large bowl and make a well in the centre. Crack the egg into the well and whisk the mixture together, incorporating all the flour into the egg. Gradually add the milk, whisking until you have a smooth batter. Cover and set aside.
    2. Place the rhubarb in a small pan with the cardamom pods, sugar and 50ml cold water. Heat gently, stirring occasionally, to dissolve the sugar, then simme for 4-5 minutes, until the rhubarb is tender. Remove from the heat, discard the cardamom pods and keep the rhubarb warm.
    3. Heat a little of the butter in a 20cm crêpe pan or small non-stick frying pan. Add a small ladleful of the batter and swirl around to coat the base of the pan. Cook over a medium heat for 1-2 minutes or until the mixture has just set underneath, then flip over and cook for a further minute. Repeat with the remaining mixture to make 6 pancakes, keeping the cooked pancakes warm on a covered plate.
    4. Fold the pancakes into quarters and spoon the rhubarb mixture over. Serve with a dollop of fromage frais.

    Your recipe note

    Edit your recipe note

    Cook's tips

    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.

    Drinks recommendation

    A fruity sweet white wine would be ideal with this dessert.

    Comments

    Average user rating

    5 stars