Chestnut Pancakes

by Edward Daniel

Chestnut Pancakes
 
Prep time
Cook time
Total time
 
Chestnut pancakes are 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 this recipe a couple of days to autolyse. It’s just my preference.
Author:
Recipe type: Breakfast, Starter
Cuisine: Vegan, Paleo, Paleovegan
Serves: 6
Ingredients
  • Activation
  • 50g sourdough starter
  • 50g chestnut flour
  • 50ml filtered water
  • First autolyse
  • 50g chestnut flour
  • 50ml filtered water
  • Second autolyse
  • 50g chestnut flour
  • 150ml vegan milk
Instructions
  1. To start the activation process, mix the sourdough starter, 50g chestnut flour and 50ml water together in a large bowl. Cover with a cloth and leave overnight. Leave at room temperature.
  2. The following day, mix in the 50g chestnut flour and 50ml filtered water. Again cover and leave for a further day.
  3. On day 2, add 50g chestnut flour and 150ml vegan milk. Cover for a couple of hours. The batter should now be frothy and full of pockets of air.
  4. Get a frying pan and add a tablespoon of olive oil. Put on a medium heat. Add a ladle of batter. The first pancake tends to be a bit soggy so do not be disheartened. As the pan warms up keep adding a tablespoon of olive oil to cook the batter in. The pancake is ready to flip when it no longer sticks to the bottom of the pan. The pancake should turn a rich golden colour.
  5. Serve with jam or yoghurt and lemon.

 

 

 

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