Chestnut Flour Pancakes RecipeOrigin: Britain Period: Modern |
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It's a little known fact that traditional pancakes can be made with up to 1:1 ratio of wheat flour to any adulterant (basically any non-gluten containing flour). Typically these additives are added for taste or other benefits and the sweet chestnut flour used here gives a very different texture and a slightly sweet taste. Ingredients
70g plain flour 
Chestnut Flour Pancakes Preparation:Method:Combine the plain flour, sweet chestnut flour, baking powder, salt and sugar in a bowl, stirring to mix thoroughly. Add the egg and oil and mix in with a fork. Now add the milk, a little at a time, beating thoroughly until you hav a smooth batter. Cover with clingfilm (plastic wrap) and set aside to rest for 10 minutes. Take a non-stick frying pan and heat until very hot (when water droplets splashed into the pan sizzle). Add a small knob of butter (just enough to moisten the pan) then pour in a ladle of batter. Turn to coat the pan then cook until golden on the base and are bubbly on top. Turn of flip over and cook until golden on the other side. Serve the pancake immediately, accompanied by fresh fruit and/or syrup then continue cooking the remaining batter. |
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