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Spelt flour pancakes with rhubarb and cardamom

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Dessert, Main Course
Cuisine: British
Keyword: Pancake Day
Servings: 6 people


  • 125 g spelt flour
  • 1 egg
  • 300 ml semi-skimmed milk
  • 400 g rhubarb cut into 3cm lengths
  • 2 cardamom pods lightly crushed
  • 2 tbsp golden caster sugar
  • 50 g butter melted


  • 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.
  • 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 simmer for 4-5 minutes, until the rhubarb is tender. Remove from the heat, discard the cardamom pods and keep the rhubarb warm.
  • 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.
  • Fold the pancakes into quarters and spoon the rhubarb mixture over. Serve with a dollop of fromage frais.


Recipe and image courtesy of Waitrose & Partners