Cornmeal and Spelt Flour Pancakes with Rhubarb Whipped Cream
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.
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.