Semolina Pancakes with Slow Roasted Rhubarb | DonalSkehan.com, A vibrant and fresh take on classic pancakes.
  • breakfast

Semolina Pancakes with Slow Roasted Rhubarb

June 19

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.

  • serves Serves 4
  • time 60 mins


  1. 1. Mix the semolina, dried yeast, baking powder, caster sugar, plain flour and salt to a bowl, mix and make a well in the centre. Pour in 750ml of lukewarm water and whisk to a smooth batter. Cover and set aside in a warm place for 45 minutes or until batter doubles in size and becomes frothy.
  2. 2. 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 2 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.
  3. 3. Arrange 2-3 pancakes per person on a plate and top with a dollop of yoghurt and a couple of rhubarb pieces. Drizzle with honey and add a final scatter of crushed pistachios and mint sprigs.
  4. TOP TIP

    These pancakes can be served with a whole host of different toppings, try with fresh berries, yoghurt and a drizzle of honey.

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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

You'll Need

Mixing Bowl


Measuring Jug

Frying Pan