How To Make Spelt Pancakes with Rhubarb & Crème Fraîche
No breakfast is complete without hot stacks of delicious pancakes! You may not be a morning person now, but with our yummy pancake recipes you certainly will be! There’re easy recipes for all kinds of different pancakes. We have thick and thin pancakes and ones with fruits like blueberries and banana. Don’t forget fluffy, Japanese-inspired pancakes! Not to mention pancakes made with potatoes and pumpkins (not flour)! Whatever pancake recipes you want to try, we have it here.
Serves:
Ingredients
- 1 cup spelt flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 2 stalks rhubarb, chopped
- 1/4 cup sugar
- 1/2 cup water
- 1/2 cup crème fraîche
- Fresh mint leaves for garnish
Instructions
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In a large bowl, whisk together the spelt flour, sugar, baking powder, and salt.
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In another bowl, whisk together the buttermilk, melted butter, and vanilla extract.
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Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
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Heat a lightly greased skillet or griddle over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
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In a saucepan, combine the chopped rhubarb, sugar, and water. Bring to a boil, then reduce heat and simmer for 5-7 minutes until the rhubarb is soft and the mixture thickens slightly.
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Serve the pancakes topped with the rhubarb compote and a dollop of crème fraîche. Garnish with fresh mint leaves.
Nutrition
- Calories : 335kcal
- Total Fat : 15g
- Saturated Fat : 9g
- Cholesterol : 49mg
- Sodium : 391mg
- Total Carbohydrates : 43g
- Dietary Fiber : 3g
- Sugar : 16g
- Protein : 7g
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