Spelt pancakes: my morning with Chef Calum at Holborn Dining Rooms
Baking Powder1 teaspoon
Bicarbonate of soda½ teaspoon
Whole egg1, lightly beaten
Unsalted butter2 tablespoons, melted
Berry Compote3-4 tablespoons
Mascarpone Cheese or Thick greek yoghurt1-2 scoop
Whisk the flour, baking powder, bicarbonate soda, salt and sugar to mix. Add the eggs, buttermilk and melted butter, do not over whisk. It should be slightly grainy or lumpy. When making the pancake, start by melting a little coconut oil or butter in a small egg pan, add two tablespoons of the batter and shake the pan a little to allow the batter to spread to the edges. Let this cook on low to medium heat for a few minutes, until bubbles start to appear on the surface. Now transfer the pan to the grill and leave under the grill for a few minutes, until the top layer turns a light brown (be careful not to burn the pancake). Now flip the pancake using a wooden spoon and let this side cook on low heat on the stove for a few minutes. The pancake should now be cooked. Serve with blueberry compote or a mixed berry compote.
To make the berry compote, place a handful of berries in a pan, squeeze half a lime and add a tablespoon of honey and cook on low heat, mashing the berries a little. If you have cornflour, add ¼ teaspoon when cooking the compote (this will thicken the compote). Taste and add more honey or lime as required.
*If you want to make buttermilk at home, mix together 1 part natural (slightly sour) yoghurt with 2 parts water.
The Rosewood in London has that perfect balance of opulence and welcoming warmth, which is why the Holborn Dining Rooms is such a wonderful match. Walking past this hotel on a cold January morning last year, I decided to have a quick breakfast and wander around this magnificent building. And that was how I started working with the Holborn Dining Rooms, stocking my products in their charming deli, and then working with the wonderful Chef Calum and Chef David on the breakfast menu. The Rosewood really does feel like home, only a little more glamorous!
So last week, I learnt how to make Chef Calum’s delicious spelt pancakes served at the Holborn Dining Rooms, beautifully fluffy yet crisp, a recipe that I’m excited to say I’m allowed to share with you. And then I made them again at home, this time with coconut oil instead of butter, and they turned out just as good.
At the Holborn Dining Rooms, the pancakes are served with a scoop of mascarpone and berry compote, but I’ve just layered them with homemade blueberry compote and a few fresh blueberries. You can also add a large spoon of thick Greek yoghurt if you don’t have mascarpone.