Chestnut Pancakes

Quickly prepared pancakes made from eggs, milk, and chestnut flour. The latter is digestible, gluten-free, and has a pleasantly sweet taste that pairs excellently with light ricotta or fresh cottage cheese, which can be served with the baked pancakes.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 200 g Nuts, chestnut, fresh

  • 1.5 teaspoons Baking powder

  • 1 pinch Salt, table

  • 2 spoons Honey

  • 1 piece Egg, fresh

  • 225 ml Milk, whole milk

  • pieces Butter, unsalted

Steps

  1. In a bowl, mix the chestnut flour, baking powder, and salt. Make a well in the center, crack an egg into it, and add honey or maple syrup. Mix the ingredients in the well thoroughly, then gradually pour in the milk. Continuously whisk with a whisk until you get a smooth batter without lumps. Let it rest for 15 minutes before cooking.

  2. Place a frying pan for pancakes on the stove and heat it up. Grease it with butter or oil, then spoon small amounts of the prepared batter into the pan. Flatten them slightly with the back of the spoon to form small, approximately 5 cm wide, pancakes.

  3. Cook the pancakes over medium heat until they turn golden brown on the bottom and small bubbles appear on the top, then flip them with a spatula and cook the other side.

  4. Serve the warm pancakes on plates. Top them with a piece of butter and drizzle with maple syrup or serve them with ricotta (cottage cheese), mixed with a little honey or maple syrup.

Nutrition Information (Per 100g)

  • Calories: 204.55 kcal
  • Fat: 3.13 g
    • Saturated Fat: 0.63 g
  • Carbohydrates: 39.1 g
    • Sugars: 10.01 g
  • Protein: 3.75 g
  • Fiber: 5 g