Recipe: Spelt pancakes with Red Love & poached champagne rhubarbFebruary 16th, 2021
Not just for Pancake Day – try chef Alan Stewart’s recipe for spelt pancakes with Red Love caramel, bottle Yorkshire champagne rhubarb in Red Love apple juice and clotted cream.
- 200g spelt flour
- 3 eggs
- 1 pint of milk
- Pinch of salt
- 1 jar of bottled champagne rhubarb in Red Love apple juice.
- 1 pot of clotted cream
- Vegetable oil for frying
Remove rhubarb from the jar and place the liquid in a pan.
Bring the liquid to the boil and reduce to a syrupy caramel.
Meanwhile, whisk together the pancake ingredients and leave to rest for ten minutes.
Warm a frying pan and add vegetable oil. Place a ladleful of mix in the pan and swirl so that it forms an even thin layer.
Fry gently until almost dry on the top, then flip with a spatula (or in the pan if you’re feeling brave), and cook for another minute.
Fill with the poached rhubarb stems, fold over and serve with clotted cream and a drizzle of Red Love caramel syrup.