Wholemeal Spelt Pancakes with Coffee Cardamom Chocolate Sauce
Yes, it’s another flipping pancake post! But Pancake Day is very nearly here and I’m making the most of it. It’s one of my favourite days of the year as it’s a good excuse to indulge. English, Dutch, Scots, American, Breton, sweet, savoury – pancakes of any description are fine by me. Last week I made some savoury pea protein pancakes. Today I give you wholemeal spelt pancakes served with a sophisticated coffee cardamom chocolate sauce.
I’m renowned for adding flavours to my pancake batter, but this time I wanted plain pancakes, so the sauce would speak for itself. Plain pancakes lend themselves to both sweet and savoury accompaniments, which is just what I want on pancake day. Some savoury, some sweet, all lush. Before smothering a stack of these wholemeal spelt pancakes in the luscious coffee cardamom chocolate sauce, I had a couple with a fried egg, tomatoes and chilli salt. Taste sensation!
These wholemeal spelt pancakes use kefir and are super simple to make. The process was made even easier this time with a fabulous bundle of tools courtesy of OXO. I have a few OXO Good Grips utensils now and I use them all the time. They are sturdy, well designed and very comfortable to hold. The extra wide silicone pancake turner is fantastic and makes flipping pancakes a breeze. There is no danger of scratching non-stick surfaces and it glides under the pancakes with no fuss at all. I was also impressed by the white stainless steel mixing bowl, which has a non-slip base to avoid the bowl sliding whilst mixing.
Other gadgets included in the bundle were a squeeze and pour silicone measuring jug, a balloon whisk, a silicone lemon squeeze & store and a 3-in-1 egg separator. The latter is a particularly nifty little gadget. It hooks onto the side of most bowls and can be used for cracking eggs, sifting out broken bits of eggshell and separating the eggs. Although I didn’t need to separate eggs for my wholemeal spelt pancakes, I had to give it a try anyway. The egg cracked easily and the white slithered down into the bowl whilst the yolk stayed behind. Last, but by no means least, I received a trigger ice cream scoop. I’ve been coveting one of these for a long time. I can never get the ice cream out of my current scoop. In this instance, I used the scoop for measuring out my pancake batter.
Unless I’m flipping vegan pancakes, I use kefir to make my pancake batter. It always gives a spectacular fluffy result, even with 100% wholemeal flour. If you don’t have kefir, you can use buttermilk or watered down yoghurt. The other ingredients are few: wholewheat spelt flour, an egg, salt and raising agents. Once you have perfect plain pancakes, it’s all in the sauce. The sauce I used here is simple to make, though the taste is complex. Coffee and cardamom are a Middle Eastern classic. Combine them with chocolate and you have a match made in heaven, as you’ll know if you’ve tried my coffee cardamom chocolate mousse cake.
So how about trying out my wholemeal spelt pancakes this Shrove Tuesday?
Wholemeal Spelt Pancakes – The Recipe
Fluffy wholemeal spelt pancakes made with kefir and served with a sophisticated coffee, cardamom chocolate sauce.
- 230 g wholemeal spelt flour
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- pinch of Himalayan pink rock salt
- 1 large egg
- 250 ml kefir can use buttermilk or watered down yoghurt
- 2 cardamom pods I used 2 drops Holy Lama cardamom spice drops
- 75 ml strong coffee
- 25 g golden caster sugar
- 100 g 70% dark chocolate chopped
- 50 ml double cream
- 25 g flaked almonds toasted
- Whisk the dry ingredients together.
- Make a well in the middle and break in the egg. Add the kefir and whisk from the inside out until the batter is just mixed.
- Leave to rest for a few minutes, whilst you make the chocolate sauce.
Lightly grease a non-stick frying pan and place over a moderate heat. Drop large spoonfuls of the batter onto the pan and cook for 3 minutes or so, when bubbles have appeared on the surface and the batter is almost set. Flip and cook on the over side for a further 2-3 minutes.
Place on a plate and keep warm in the oven until they are all done.
Grind the seeds from the cardamom pods, if using,
Warm the coffee and sugar together in a pan and stir until the sugar is dissolved.
Turn off the heat and add the remaining ingredients. Stir until the chocolate has melted and the sauce is smooth.
Leave to cool slightly, then pour over the warm pancakes.
Sprinkle with the toasted flaked almonds.
Makes 12 Pancakes.
Other recipes for sweet pancake stacks you might like
- American style chocolate & granola pancakes via Food to Glow
- Banana bread pancakes (gluten free) via Celery & Cupcakes
- Blackberry & apple pancakes (vegan) via The Veg Space
- Chestnut chia chocolate pancakes with tahini maple sauce via Tin and Thyme
- Chocolate chip & raisin Scotch pancakes via Tinned Tomatoes
- Chocolate pancakes with blackcurrant and rose compote via Tin and Thyme
- Coconut flour pancakes (gluten free) via Emily’s Recipes and Reviews
- Double chocolate orange pancakes via Thinly Spread
- Racuchy – Polish apple pancakes via Coffee & Vanilla
- Spiced kefir pancakes with manuka honey & crème fraîche chocolate sauce via Tin and Thyme
- Wholemeal pancakes with espresso butter via How to Cook Good Food
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