These cornmeal and spelt flour pancakes pair perfectly with the distinct tartness of rhubarb whipped cream. It’s a bit hipster, and a bit elegant. If you’re craving something different for brunch, give these pancakes a try.
I haven’t been around too much lately even though I’ve had so many good recipes that I want to share! It’s no excuse, but having a puppy is a real time suck. If she’s asleep on my lap, I just want to sit as still as possible and stare at her. It often means typing with one hand, if I’m lucky to have one free. The other hand is most always trapped under her chin.
But mostly, the time suck comes from having a four-month-old puppy running around the flat, and having to follow her around like a hawk to make sure she’s not getting herself into trouble. We’ve been pretty lucky so far, and the only real damage is the bottom of our couch. Kili’s favorite thing to do, when no one is looking, is to lie on her back underneath the couch, and dig upwards to tear at the underside. I have to admit, it’s a bit cute. It’d be a lot cuter if it weren’t our couch.
Between chasing her around when she sneaks the kitchen towel off the rail, stopping her from chewing on table legs, and saving our underside of the couch, it sometimes takes me two hours just to measure out the ingredients that I need for a recipe. In the most boring way possible, let me tell you how my mornings go:
Get the cornmeal and spelt flour from the pantry and measure them into the bowl.
Chase the puppy to get the kitchen towel back.
Get the salt and baking soda out of the pantry.
Save the bottom of the couch from the puppy. Give puppy a chew toy.
Measure and add the salt and baking soda to the bowl.
Stop puppy from chewing the dining table legs. Give puppy a frozen chew toy to try to keep her occupied longer.
Get out the butter. Laugh because the puppy loves sticking her head inside the fridge. Open the fridge a few more times so she can keep sticking her head into the fridge.
You get the idea…
But for anyone without a puppy running around, these Cornmeal and Spelt Flour Pancakes with Rhubarb Whipped Cream are simple to make! You only need one bowl and six ingredients for the pancakes. It only takes one pot and two ingredients to make the rhubarb syrup (rhubarb and sugar). And it takes five minutes to whip together the rhubarb syrup with the cream.
These Cornmeal and Spelt Pancakes are made with Rude Health Sprouted Spelt Flour. As an ambassador for Rude Health, you can find several other recipes made using Rude Heath Products on my site. Today though, I’m so excited that to share that I’m hosting a giveaway for a Rude Health Ultimate Breakfast Hamper! Get a collection of my favorite Rude Health breakfast products, and an awesome bag to carry it all!
Handy Rude Health Bag (it’s our puppy’s favorite way to travel)
Coconut and Chia Granola
Super Seed Muesli
5 Grains and 5 Seed Porridge
Sprouted Spelt Flour
Cornmeal and Spelt Flour Pancakes with Rhubarb Whipped Cream
- 3-4 large stalks rhubarb (400 grams) - washed and cut into 1/2 inch pieces
- 1/2 cup unrefined sugar
Cornmeal and Spelt Flour Pancakes
- 1 cup cornmeal (maize meal)
- 1/2 cup spelt flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 tablespoons unsalted butter - melted
- 2 cups buttermilk
Rhubarb Whipped Cream
- 1 1/2 cups whipping cream
- 3 tablespoons unrefined powdered sugar (icing sugar)
- maple syrup
For the Rhubarb Syrup
In a small saucepan over low-medium heat, simmer the rhubarb and sugar together, until the rhubarb has softened and the sugar has melted, about 10 minutes.
Set a fine strainer over a large bowl and pour the entire contents of the saucepan into the strainer (I used a V60 coffee maker and a paper coffee filter for this step - see picture above). Reserve the rhubarb syrup, and discard the rhubarb pieces. Set the rhubarb syrup in the refrigerator to chill for at least 30 minutes.
For the Cornmeal and Spelt Flour Pancakes
In a medium bowl, mix together the cornmeal, spelt flour, salt and baking soda. Stir in the butter and buttermilk, and mix until blended.
Preheat a skillet on medium-high heat. Add on a little bit of butter or oil to coat the pan. Drop on about 2 tablespoons of batter for each pancake. When you see bubbles start to appear on the surface of the pancake, gently lift up to check the bottom of the pancake to see if it is golden brown and crispy on the edges. When it is ready, flip the pancake over and continue cooking the pancake until it is golden brown on both sides. Repeat with the remaining batter, cooking as many pancakes as you can at once.
For the Rhubarb Whipped Cream
In a large bowl, add the rhubarb syrup, whipping cream and icing sugar. Whip until soft peaks form.
Serve the pancakes topped with the rhubarb whipped cream and maple syrup
Cornmeal and Spelt Flour Pancake recipe adapted from The Breakfast Book by Marion Cunningham.
Photo Styling: The pink checkered tea towel and yellow corded placemat are from Minor Goods.