Chestnut Pancakes

Chestnut pancakes are an excellent autumnal variation of the classic pancakes, with that sweet and rustic touch that chestnut flour can provide. Here is the recipe:

Ingredients

• 100 g of chestnut flour
• 50 g of wheat flour (00 or wholemeal, depending on preference)
• 1 egg
• 250 ml of milk (plant-based can be used if preferred)
• 1 tablespoon of sugar (optional)
• A pinch of salt
• 1/2 sachet of baking powder for sweets
• Butter or oil for greasing the pan

Preparation

1. In a large bowl, sift together the chestnut flour, wheat flour, baking powder, sugar (if using), and a pinch of salt, to get a smooth and lump-free mixture.
2. Break the egg into the center of the flour mix and start mixing, gradually adding the milk until you get a smooth and homogeneous batter. If the consistency is too thick, you can add a little more milk.
3. Heat a non-stick pan over medium heat and lightly grease it with some butter or oil.
4. Pour a ladle of batter into the hot pan, cooking the pancake for about 1-2 minutes per side, or until they turn golden brown and form small bubbles on the surface.
5. Flip the pancake with a spatula and cook for another minute on the other side.
6. Serve hot, perhaps accompanied by honey, maple syrup, fresh fruit, or a dusting of cocoa.

Trivia

Chestnut flour is often associated with the poor cuisine of past times, especially in mountainous regions, where chestnuts were a precious resource and often used as a substitute for wheat flour in lean times. However, today it is appreciated for its unique flavor and nutritional qualities, being used in sophisticated and gourmet recipes.

Happy cooking and enjoy your meal!