Chestnut Pancakes

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

Ingredients

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

Preparation

1. In a large bowl, sift together the chestnut flour, wheat flour, baking powder, sugar (if used), and a pinch of salt to have a homogeneous mixture without lumps.
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 bit of milk.
3. Heat a non-stick pan over medium heat and lightly grease it with a little 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 golden and small bubbles form on the surface.
5. Flip the pancake with a spatula and cook it for another minute on the other side.
6. Serve hot, perhaps accompanied with 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.

Enjoy preparing and bon appétit!