Chestnut Pancakes

by Edward Daniel
Tantalising pillowy sweet chestnut pancakes with hints of spicy nutty nutmeg and citrus lemon; Chestnut Pancakes.

Guzzle something soft and squidgy down your pecker.And, go schmaltzy.

Tantalising pillowy sweet chestnut pancakes with hints of spicy nutty nutmeg and citrus lemon; Chestnut Pancakes.

This dish will trample any belief that vegan food isn’t simple to make.

Make this:

  • When you’ve got your new beau/belle is staying for the night and want a scrummy dish that’ll have you both gazing into each other’s eyes and more
  • When it’s the weekend and a special brekkie treat that’ll start your day with a bang
  • When you’ve got the lads over after a long night and need a brekkie that will soak up all that excess drink off

Chestnut Pancakes was inspired when sitting at one of the al fresco cafes in the Piazza della Repubblica, Florence sipping beverages and indulging in sweet luscious chestnut pancakes.

Chestnut Pancakes harks back to necci, popular street food, thin crisp Tuscan Chestnut Pancakes, common during Autumn as stalls pop up at harvest festival.  Traditionally baked on smooth stones heated in ovens.   Though, now cooked in griddles or non-stick pans, doused with olive oil.

Chestnut Pancakes are a lush for breakfast.  They are incredibly rich in flavour and I love eating them with a bit of yoghurt and lemon.  These pancakes look as good as they taste.

I like my chestnut flour to ferment and will therefore give it about a day to autolyse.  It’s just my preference.

Chestnut Pancakes is vegan, paleo and gluten-free.

Love.

Edward x

Tantalising pillowy sweet chestnut pancakes with hints of spicy nutty nutmeg and citrus lemon; Chestnut Pancakes.
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Pancakes
  • 200g chestnut flour
  • 300ml filtered water
  • 25g flaxseeds
  • 25g raw unrefined cane sugar
  • ¼ tsp nutmeg
  • Pinch of salt
  • ½ lemon, juice
  • 1 tsp baking soda
  • Oil for frying

Instructions

  1. Place the chestnut flour in filtered water.  Cover with cling film and leave at room temperature for at least 24 hours. The colour of the water should start to become frothy.
  2. In a high-speed blender, blend the flaxseeds, nutmeg, sugar and salt until fine.
  3. Transfer to a mixing bowl the chestnut flour, water and the flaxseed mixture.  Add in the lemon juice.
  4. Toss in the baking soda but do not whisk but use a spoon to bring it all together.  The batter should start becoming airy.
  5. Line a plate with a couple of kitchen towels or paper napkins.
  6. Gently heat a griddle pan. When the pan is hot, add the oil. Let the oil sizzle and then add a couple of spoonsful of batter. Roll the batter around, until it covers the surface.  Cook on either side for 3 or 4 minutes until it changes a dark golden-brown colour.  Transfer to the plate.
  7. Serve.

 

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