Chestnut Pancakes
Delightfully fluffy pancakes with a hint of sweetness and nuttiness, thanks to the addition of chestnut flour. Perfect for a cozy breakfast.
Nutrition
Calories: 220cal
Carbohydrate: 32g
Protein: 5g
Fat: 8g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
4 Servings
Ingredients
- 1 cup chestnut flour
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil for frying
Instructions
- In a large mixing bowl, whisk together chestnut flour, all-purpose flour, sugar, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents and salt, ensuring the pancakes rise evenly.
- In another bowl, beat the eggs and then whisk in the milk, melted butter, and vanilla extract. Make sure the melted butter is cooled slightly to prevent it from cooking the eggs.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. It’s okay if the batter is a little lumpy; over-mixing can make the pancakes tough.
- Heat a griddle or non-stick frying pan over medium heat (approximately 375°F). Add a little butter or oil to the pan to prevent sticking.
- For each pancake, pour about 1/4 cup of batter onto the griddle. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. This is a sign that the pancakes are ready to flip.
- Carefully flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through. Keep the pancakes warm in a low oven while you cook the remaining batter.
- Serve the pancakes warm with your choice of toppings such as fresh fruit, syrup, or a dusting of powdered sugar.
