Chestnut pancakes

Chestnut pancake stack with truffled chocolate ganache and vanilla bean ice cream

Chestnut pancake stack with truffled chocolate ganache and vanilla bean ice cream

I came by a bag of Cheznuts chestnut flour recently (it’s available online) and have been very glad to use it. I made some great fettuccine last week, and have been plotting these pancakes for a while. My first batch were not the greatest success. The trick appears to be in the cooking, and you need to let the batter rest for a few hours. I served these for a birthday brunch with truffled chocolate ganache and very good quality vanilla bean ice cream. It was great, but you should feel free to serve them as you wish. I’m sure they’d be great with honey or maple syrup. I recently saw a recipe for gingerbread spiced butter, I can’t for the life of me think where, but I do think a spiced whipped butter would be awesome on these. Read through the recipe before you start cooking so you have a clear understanding of how you need to cook them, it’s not quite like standard pancakes.

Serves 4

1 1/2 cups chestnut flour
3 teaspoons baking powder*
1 1/2 cups milk
1 free range egg
1 tablespoon melted butter
2 teaspoons raw caster sugar**
butter, additional

*Check this measurement against the directions on your packet of baking powder to convert plain flour to self raising flour. The instructions may vary between brands. This was the quantity recommended by my brand for 1 ½ cups of flour.

**Substitute ordinary caster sugar.

Place the flour and baking powder in a mixing bowl and make a well in the centre. Crack the egg in the well and pour in a little milk. Whisk the egg and milk till beaten. Gradually incorporate flour into the well, adding more milk as you go along. Unlike wheat flour batter this is unlikely to go lumpy, so it should be a pleasant experience and not to tricky. Mix in the melted butter and sugar. Cover the batter with a clean tea towel and leave to rest for a couple of hours, this is not optional.

When you’re ready to cook the pancakes, melt a nob of butter in a non stick frying pan over a low heat. Pour approximately 1/3 cup of batter into the pan (I could cook three in the pan at a time). Cook the pancake slowly, till the top is totally dry and the pancake feels quite set. There will be no bubbles in the pancakes. You can’t play with these while they’re in the pan. Because they have no gluten, they will just kind of flop and/or fall apart. You should be able to just see that they are golden looking at the edges of the pancake. The longer you leave them on this side, the firmer they will be and the easier they will turn.

Use a very flexible spatula to gently lift them from the pan (I used both a silicone spatula and an ordinary plastic egg flip) and flip.

Chestnut pancakes in the pan

Chestnut pancakes in the pan

The second side will not take long to colour because it’s already dry and pretty much cooked. By this stage, you’ll also be able to move them around in the pan and check on them. When sufficiently golden on the second side, remove from the pan and rest on paper towel or serve immediately.

Serve pancakes in a stack of three with toppings of your choice.

This entry was posted in Brunch, Dessert, Morning or afternoon tea and tagged . Bookmark the permalink.

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