Sweet Chestnut Pancakes Recipe
Gluten Free Recipe
Chestnut makes these Sweet Chestnut Pancakes extra special. The use of a smooth chestnut puree gives them the distinctive flavor. Rice flour and cornmeal replace standard flour.
1/2 pint water or milk
4 ounces sweet chestnut puree
4 ounces rice flour
4 ounces cornmeal
Pinch salt to taste
1/2 teaspoon bicarbonate of soda
1/4 teaspoon tartaric acid
1 tablespoon olive oil
1/2 ounce sugar
Beat the eggs,sweet-chestnut puree, oil and milk together.
Mix all the dry ingredients.
Next, quickly mix the wet and dry ingredients together. You can usefully leave the mixture to stand for a couple of hours before cooking.
Cook on an iron griddle in the traditional way or heat a strong frying pan with enough oil to coat the bottom but no more. The oil should not be hot enough to smoke.
Drop spoonfuls of the mixture into the pan. After a few moments turn and flatten the pancakes slightly - they will rise again.
Cook until both sides are light brown. Serve Sweet Chestnut Pancakes hot with butter and jam.
Make Your Own Sweet Chestnut Puree
12 ounces roasted chestnuts (peeled)
1 cup sugar
2 cups water
1 tablespoon pure vanilla extract
n a saucepan, combine nuts, sugar and water and bring to a boil. Reduce heat to medium low and simmer for 25 to 35 minutes until the majority of the liquid is evaporated. Remove from heat and add the vanilla.
Strain the chestnut, reserving the sugar syrup and transfer to a food processor and blend until smooth. Add syrup slowly until desired consistency is obtained. Allow to cool before refrigerating.