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Chestnut Flour Pancakes

Chestnut Flour Pancakes is a modern British recipe for a classic pancake made with sweet chestnut combined with plain flour and bound with egg. The full recipe is presented here and I hope you enjoy this classic British version of: Chestnut Flour Pancakes.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Additional Time:

(+resting)

Serves:

6

Rating:

Tags : Wild FoodMilk RecipesBritish Recipes

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
70g sweet chestnut flour (buy ready make or make your own from ground, dried, sweet chestnuts)
2 tsp baking powder
1/4 tsp salt
1 tbsp sugar
1 egg
240ml milk
2 tbsp oil (grapeseed oil is good, for flavour)
butter for frying.

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 have 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.