Pancake Recipe: Spelt Flour Pancakes With Rhubarb And Cardamom

14/08/2014 16:58 | Updated 20 May 2015

Spelt Flour Pancakes With Rhubarb And Cardamom

Spelt flour pancakes with rhubarb and cardamom

Spelt flour gives an earthy touch to the traditional pancake recipe, set off with the tangy sweetness of rhubarb.

Prep time: 15 minutes

Cook time: 15 minutes

Makes: 6


125g 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


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 crépe 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.

Recipe courtesy of Waitrose


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