Spelt Pancakes with Rhubarb is a wholesome and rustic dish that combines the nutty flavour of spelt flour with the tang of rhubarb, sweetened with honey and brightened with a hint of orange. Perfect for a hearty breakfast or cosy brunch, this recipe is a delicious alternative to traditional pancakes.
Ingredients:
- 400g rhubarb, cut into 2-3cm chunks
- 60g honey, plus extra for drizzling
- 1 orange, zested and juiced
- 100g unsalted butter
- 50g flaked almonds
- 200ml crème fraîche, to serve
- 2 eggs
- 30g olive or sunflower oil
- 350ml milk
- 175g spelt flour (or buckwheat flour as an alternative)
Method:
In a saucepan, combine the pieces of rhubarb, 60g honey and the juice and zest of one orange.
Cook over a medium heat, stirring occasionally, until the rhubarb is soft and the mixture has thickened, about 8-12 minutes.
Taste and add more honey if necessary. Set aside to cool.
In a mixing bowl, whisk together the eggs, oil and milk.
Gradually sift in the spelt flour, stirring to ensure there are no lumps.
Melt a tablespoon of butter in a non-stick frying pan over a medium heat.
Pour in enough batter to make a pancake and cook until bubbles appear on the surface.
Flip the pancake and cook on the other side until golden brown.
Repeat with the rest of the batter, adding more butter to the pan if necessary.
Serve the warm pancakes with a generous spoonful of rhubarb compote on top.
Top with a dollop of crème fraîche and a sprinkling of almond slivers.
Finish with a drizzle of honey for extra sweetness.
