Spelt pancakes with rhubarb & crème fraîche recipe | Good Food
Make some spelt pancakes and finish with a vibrant rhubarb, orange, almonds and crème fraîche topping. Enjoy for dessert or a decadent weekend brunch
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Ingredients
- 400g rhubarb cut into 2-3cm pieces
- 60g honey plus a drizzle
- 1 orange zested and juiced
- 100g unsalted butter
- 50g flaked almonds
- 200ml crème fraîche to serve
- 2 eggs
- 30g olive or sunflower oil
- 350ml milk
- 175g spelt flour or buckwheat flour (optional)
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