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.