Donal Skehan's pancake twist
Published 02/08/2015 | 02:30
These semolina pancakes are brilliant for anyone with a dairy intolerance as they don't contain milk, and can even be vegan-friendly if you avoid the yoghurt and honey. Serve with rhubarb, yoghurt and mint for the ultimate alternative pancake.
Semolina Pancakes with Rhubarb, Yoghurt & Pistachios
You will need
375g fine semolina
7g dried yeast
2 tsp baking powder
2 tbsp caster sugar
1 tbsp plain flour
1 tsp salt
Sunflower oil, to brush
To serve: Slow-roasted rhubarb (see recipe below)
4 tbsp natural or coconut yoghurt
Drizzle of honey
Handful of chopped pistachios
Mint leaves, torn
Add the semolina, dried yeast, baking powder, caster sugar, plain flour and salt to a food processor. Add in 750ml of lukewarm water and whizz to a smooth batter. Pour the batter into a bowl, cover and set aside in a warm place for 45 minutes or until batter doubles in size and becomes frothy.
Place a large frying pan over medium high heat. When hot, brush with a little oil. Add a scant ladle full of the batter to the pan (you should fit about three pancakes in the pan) and cook for two minutes until little bubbles appear on the surface. Flip and cook on the other side until golden brown. Remove from the pan and repeat the process with the remaining batter.
Arrange 2-3 pancakes per person on a plate and top with a dollop of yoghurt and a couple of slow-roasted rhubarb pieces. Drizzle with honey and add a final scatter of crushed pistachios and mint sprigs.
Wash and chop 500g of rhubarb on the diagonal and add it to a roasting tray in a single layer with 3tbsp of honey, juice of two oranges, two whole star anise and 1.5cm of fresh, thinly sliced ginger. Cover with foil and roast at 150°C for 30 mins. Leave to cool, covered for a further 10 mins. Serve with my semolina pancakes and enjoy.
The best bit about my semolina pancakes is they are totally dairy-free. I top them with natural yoghurt but if you do have to eliminate dairy from your diet, a great alternative is coconut yoghurt. It’s dairy-free, vegan-friendly, but best of all - it’s absolutely delicious. Make sure to pick up authentic coconut yoghurt and not just flavoured dairy yoghurt. Coyo is a great brand which also have a range of dairy-free ice creams. Available in the chilled section in good health food stores and supermarkets.
Today’s recipe is without doubt inspired by one of my favourite brunch spots in Dublin city, Brother Hubbard. If you haven’t been yet, it’s a must-go spot for a leisurely weekend coffee and cake, but for me, it’s their middle Eastern influences that set them apart from other cafés in the city. With a menu boasting treats like Turkish Eggs Menemen, the Middle Eastern Breakfast Plate and my beloved Semolina Pancakes, it’s no wonder there are queues out the door every day of the week!