Chestnut Flour Pancakes

1. 1
   mix · ~1 min

   Mix the dry ingredients.

   1.In a large mixing bowl, combine the chestnut flour, all-purpose flour, sugar, baking powder, and salt.

   2.Whisk together until well blended and free of lumps.

   TIPSifting the chestnut flour prevents clumps — it tends to be lumpier than wheat flour.
2. 2
   mix · ~1 min

   Combine the wet ingredients.

   1.In a separate bowl, whisk together the warm milk, beaten egg, melted butter, and vanilla extract until smooth.

   TIPWarm milk helps the butter stay melted and blends more easily into the batter.
3. 3
   mix · ~6 min

   Make the batter.

   1.Pour the wet mixture into the dry ingredients.

   2.Gently fold everything together with the whisk until just combined. A few small lumps are fine.

   3.Let the batter rest for 5 minutes.

   TIPDon't overmix — overworking the batter will make the pancakes tough and chewy instead of tender.
4. 4
   fry · ~5 min

   Cook the pancakes.

   1.Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.

   2.Pour a ladleful of batter (about 1/4 cup) onto the hot surface for each pancake.

   3.Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

   4.Flip carefully and cook the other side until golden brown, another 1-2 minutes.

   TIPKeep the heat at medium. Chestnut flour browns faster than regular flour because of its natural sugars, so watch carefully to prevent burning.
5. 5
   serve

   Serve warm with maple syrup.

   Stack the pancakes on warm plates, drizzle generously with maple syrup, and serve immediately while hot and fluffy.

   TIPKeep cooked pancakes warm in a 200°F (93°C) oven while you finish the entire batch.

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