Recipe for: Spelt Pancakes with Rhubarb Compote - photo 1
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Recipe for: Spelt Pancakes with Rhubarb Compote

Breakfasts for Kids Breakfasts 45 min Easy 7 wyświetleń ~31.10 PLN - (0)
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Description

Delicate, fluffy pancakes made with spelt flour served with homemade, tangy rhubarb compote. Inspired by Silesian, home-style cooking — simple, filling, and at the same time spring-like thanks to the rhubarb. Perfect for a family breakfast for kids: the texture of the pancakes is soft, the flavor mild (buttermilk and butter) with a distinct, pink accent from the compote. Serve with natural yogurt or a spoonful of butter, sprinkled with lemon zest or a bit of cinnamon (optional). The dish combines local ingredients and simplicity of preparation, also great for a picnic or a second breakfast.

Ingredients Used

Ingredients (13)

Servings:
4
  • Spelt flour 250 g
  • Chicken egg 2 szt. (~120 g)
  • Buttermilk 300 g
  • Sugar 80 g
  • Baking powder 10 g
  • Butter 30 g
  • Rapeseed oil 15 g
  • Rhubarb 400 g
  • Water 150 ml
  • Lemon 0.8 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Natural yogurt 200 g
  • Cinnamon 1 g
💰 Szacowany koszt dania: ~31.10 PLN (7.77 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Rhubarb compote

1

Prepare the rhubarb: wash the stalks, trim the tough ends, and cut into pieces about 2 cm long. Transfer the rhubarb to a medium pot with a capacity of ~1.5 l.

Ingredients: Rhubarb
Use a sharp knife and a cutting board. If the rhubarb is very fibrous, peel the skin thinly at the ends.
2

Add 150 ml of water and 50 g of sugar (from the total amount) to the pot. Squeeze the juice from half a lemon (about 30 g from 60 g of lemon) into the pot and add the finely grated zest from the remaining lemon.

Ingredients: Water, Sugar, Lemon, Rhubarb
Use a measuring cup for water and a small grater for the lemon. If you prefer a less sour compote for children, add less lemon juice.
3

Place a pot over medium heat, bring to a gentle boil, reduce the heat to low, and cook uncovered for 6–8 minutes, stirring every 1–2 minutes with a wooden spoon, until the rhubarb softens and the liquid thickens slightly.

Ingredients: Rhubarb, Water, Sugar
The best is a wide, heavy skillet or a low pot — it heats evenly. The compote should have visible pieces of rhubarb, not cooked down to a puree.
4

At the end of cooking, taste the compote and sweeten with an additional 5–10 g of sugar if needed. Remove the pot from the heat, let it cool for 5–10 minutes; lemon juice will enhance the color and preserve the acidity.

Ingredients: Sugar, Lemon, Rhubarb
Be careful, the compote will be hot. For children, you can leave larger pieces of rhubarb so that the compote has a nice texture for eating with a spoon.

Cake

5

In a large bowl, sift 250 g of spelt flour and add 10 g of baking powder and 1 g of salt. Mix the dry ingredients with a whisk or spoon to evenly distribute the baking powder.

Ingredients: Spelt flour, Baking powder, Salt
Use a large, wide bowl (at least 2 l). Sifting prevents lumps and aerates the flour, resulting in lighter pancakes.
6

In a separate bowl, whisk 120 g of eggs (2 pieces) with a fork, add 30 g of sugar (the rest from the total) and 300 ml of buttermilk. Mix until smooth. Pour in 30 g of melted, cooled butter and mix briefly.

Ingredients: Sugar, Buttermilk, Butter
Use a whisk or a fork. The butter should be warm, but not hot — hot can curdle the eggs.
7

Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir with a spoon or silicone spatula from the inside out just until the ingredients are combined — do not overmix. The batter should be thick but slightly runny; if it is too thick, add 1–2 tablespoons of buttermilk.

Ingredients: Spelt flour, Buttermilk, Butter, Baking powder
Use a wooden spoon or spatula. Bumps and small lumps in the batter are fine — overmixing leads to dull, heavy pancakes.

Frying and serving

8

Heat a non-stick skillet with a diameter of 24–26 cm over medium heat. Rub 15 g of canola oil (1 tablespoon) onto the surface of the skillet. Pour portions of batter the size of 2–3 tablespoons (for one pancake) onto the heated skillet. Cook for 2–3 minutes, until bubbles appear on the surface and the edges are slightly dry; flip and cook for another 1–2 minutes until golden brown.

Ingredients: Rapeseed oil, Spelt flour, Buttermilk, Butter
The best is a non-stick pan with a diameter of 24–28 cm. Use a wide-ended spatula for flipping. If the pan is too hot, the pancakes will brown on the outside while remaining raw on the inside — reduce the heat in that case.
9

Stack the fried pancakes on a plate one on top of the other, lightly covering them with a clean cloth to keep them soft. Gently heat the compote before serving if it has cooled down a bit.

Ingredients: Rhubarb, Sugar
Covering with a cloth prevents drying out. You can pour the compote into a small jug so that the kids can serve themselves the pancakes.
10

Serve 2–3 pancakes per portion, drizzle with a spoonful of warm rhubarb compote, add a tablespoon of natural yogurt (optional), and lightly sprinkle with a bit of cinnamon (optional). Drizzle with a little freshly grated lemon zest for aroma.

Ingredients: Natural yogurt, Cinnamon, Lemon, Rhubarb
For small children, serve the compote in a bowl to better control the sugar portion. Additionally, you can add natural yogurt to soften the acidity and increase the nutritional value.

Fun Fact

💡

Rhubarb in European cuisine was initially used as a medicinal plant; it only became commonly used in dishes in the 19th century. In Silesia, compotes and preserves made from rhubarb are a traditional spring way to use the first sour stalks.

Best for

rodzinne śniadanie piknik wiosenny drugie śniadanie dla dzieci

Tips

🍽️ Serving

Serve the pancakes on a warmed plate, drizzling with compote just before serving to prevent them from getting too soft. For younger children, blend the compote until smooth. You can substitute yogurt with a teaspoon of peanut butter (for older children) or a small portion of fresh strawberries in season.

🥡 Storage

Store any leftover compote in a sealed jar in the fridge for up to 3 days. Pancakes are best consumed on the same day; if you want to store them, let them cool completely, layer them in a flat container with parchment paper between the layers, and keep them for up to 24 hours. To reheat, use a skillet over low heat or an oven preheated to 160°C for 5–7 minutes.

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