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    Home / Breakfast and Brunch Recipes / Cornmeal and Spelt Flour Pancakes with Rhubarb Whip

    Jun 2, 2015 · Last Updated: Oct 15, 2021

    Cornmeal and Spelt Flour Pancakes with Rhubarb Whip

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

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    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.

    Cornmeal and Spelt Flour Pancakes with Rhubarb Whipped Cream | The Worktop

    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.

    Rhubarb Syrup
    Cornmeal and Spelt Flour Pancakes with Rhubarb Whipped Cream | The Worktop

    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.

    Cornmeal and Spelt Flour Pancakes with Rhubarb Whipped Cream | The Worktop

    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.
    Wash hands.
    Get the salt and baking soda out of the pantry.
    Save the bottom of the couch from the puppy. Give puppy a chew toy.
    Wash hands.
    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.
    Wash hands.
    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...

    Cornmeal and Spelt Flour Pancakes with Rhubarb Whipped Cream | The Worktop

    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.

    Cornmeal and Spelt Flour Pancakes with Rhubarb Whipped Cream | The Worktop
    Cornmeal and Spelt Pancakes with Rhubarb Whipped Cream | The Worktop

    Cornmeal and Spelt Flour Pancakes with Rhubarb Whipped Cream

    5 from 1 vote
    Print Recipe Save RecipeSaved!
    Serves: 12 pancakes
    Prep: 10 minutes mins
    Cook: 30 minutes mins
    Total: 40 minutes mins
    These Cornmeal and Spelt Flour Pancakes pair perfectly with the distinct tartness of rhubarb whipped cream. It’s a bit trendy, and a bit elegant. If you’re craving something different for brunch, give these pancakes a try.

    Ingredients

    Rhubarb Syrup

    • 3-4 large stalks rhubarb (400 grams) - washed and cut into ½ inch pieces
    • ½ cup unrefined sugar

    Cornmeal and Spelt Flour Pancakes

    • 1 cup cornmeal (maize meal)
    • ½ cup spelt flour
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • 3 tablespoons unsalted butter - melted
    • 2 cups buttermilk

    Rhubarb Whipped Cream

    • 1 ½ cups whipping cream
    • 3 tablespoons unrefined powdered sugar (icing sugar)

    To serve

    • maple syrup
    US Customary - Metric

    Instructions

    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.

    To serve

    • Serve the pancakes topped with the rhubarb whipped cream and maple syrup

    Notes

    Cornmeal and Spelt Flour Pancake recipe adapted from The Breakfast Book by Marion Cunningham.
    Course: Pancakes
    Author: The Worktop
    Cal : 263kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.

    Photo Styling: The pink checkered tea towel and yellow corded placemat are from Minor Goods.

    « London's Dishoom For Delicious and Unique Indian Breakfasts
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    By Tina Jui
    Filed Under: Breakfast and Brunch Recipes, Collections, Cooking Style, Lifestyle, Pancake Recipes, Pancakes and Waffles, Quick and Easy Brunches, Seasonal, Spring Breakfast Recipes, Stove Top, Summer Breakfast Recipes, Valentine's Day Brunch Recipes, VegetarianTags: buttermilk, cornmeal, spelt, whipped cream

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. Lucy @ cheatingvegan.com says

      June 17, 2015 at 3:14 am

      These look SO GOOD. Rhubarb whipped cream? I'm thinking about how amazing it would be with strawberry shortcake...

      Reply
    2. Lorelai @ Life With Lorelai says

      June 08, 2015 at 6:31 am

      YUM’d! This looks delicious. A definite must try! Please come share your blog posts over at the Home Matters Linky Party! We’d love to have you for a visit. The Door is OPEN. http://lifewithlorelai.com/2015/06/04/home-matters-linky-party-40/ :)

      ~Lorelai
      Life With Lorelai

      Reply
    3. Catherine says

      June 03, 2015 at 11:45 am

      Dear Tina, I would love to wake up to this. What beautiful and healthful morning meal. xo, Catherine

      Reply
    4. Terence DENNISON says

      June 02, 2015 at 12:13 pm

      HEALTHY

      Reply

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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