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. Inspired by one of my favourite Dublin brunch spots, Brother Hubbard, these pancakes are light and quite alternative when served with poached rhubarb, yoghurt and mint.
For the pancakes:
750ml luke warm water
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 here)
4 tbsp natural yoghurt (or coconut if you want to keep them dairy free)
Drizzle of honey
Handful of chopped pistachios
Mint leaves, torn
Mixing Bowl
Whisk
Measuring Jug
Frying Pan
Ladle