Chestnut Flour Pancakes
Fluffy and tender pancakes featuring the unique, slightly sweet, and nutty flavor of chestnut flour, balanced with all-purpose flour for perfect texture. A wholesome and delicious way to start your day.
For 4 servings
**Combine Dry Ingredients**: In a large mixing bowl, whisk together the chestnut flour, all-purpose flour, granulated sugar, baking powder, and salt until well combined and no lumps remain.
**Combine Wet Ingredients**: In a separate medium bowl, whisk the large egg until slightly frothy. Add the milk, melted unsalted butter, and vanilla extract, whisking until thoroughly combined.
**Mix Batter**: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until *just* combined. A few small lumps are perfectly fine; do not overmix, as this will develop gluten and lead to tough pancakes. Let the batter rest for 5-10 minutes while you heat your griddle.
**Preheat Griddle**: Heat a large non-stick griddle or cast-iron skillet over medium heat. Lightly grease with a small amount of butter or cooking spray. Test the temperature by flicking a few drops of water onto the surface; they should sizzle and evaporate immediately.
**Cook Pancakes**: Pour approximately 1/4 cup of batter per pancake onto the hot griddle, spacing them apart. Cook for 2-3 minutes on the first side, or until bubbles appear on the surface and the edges look set and slightly dry.
**Flip and Finish**: Carefully flip each pancake with a spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through.
**Serve Warm**: Transfer cooked pancakes to a plate. Serve immediately with your favorite toppings like maple syrup, fresh berries, or whipped cream. Repeat with remaining batter, re-greasing the griddle as needed.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Don't Overmix**: Overmixing develops gluten, leading to tough, chewy pancakes. Mix until just combined, even if there are a few lumps.
- 2**Rest the Batter**: Allowing the batter to rest for 5-10 minutes hydrates the flours and allows the baking powder to start working, resulting in a lighter, fluffier pancake.
- 3**Proper Griddle Temperature**: A medium heat is key. Too low, and pancakes will be dry; too high, and they'll burn outside before cooking inside. Test with a few drops of water or a small test pancake.
- 4**Keep Warm**: To keep cooked pancakes warm while you finish the batch, place them on a wire rack set over a baking sheet in a preheated oven at 200°F (95°C).
Adapt it for your goals.
Fruity Delight
Add 1/2 cup of fresh or frozen blueberries, sliced bananas, or diced apples to the batter before cooking for a burst of fruit flavor.
Savory TwistSavory Twist
Omit the sugar and add a pinch more salt, black pepper, and 1/4 cup of grated Parmesan cheese and finely chopped chives for a savory pancake perfect with eggs.
Gluten Free OptionGluten-Free Option
Substitute the all-purpose flour with a gluten-free all-purpose blend (ensure it contains xanthan gum) for a gluten-free version, though texture may vary slightly.
Why this is on our healthy list.
Rich in Fiber
Chestnut flour is a good source of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Nutrient-Dense
Chestnut flour provides essential minerals like potassium, magnesium, and B vitamins, contributing to overall health and energy production.
Protein Boost
Eggs and milk contribute high-quality protein, essential for muscle repair, growth, and sustained energy throughout the morning.
Frequently asked questions
While it's best to cook the batter fresh, you can prepare it the night before and store it covered in the refrigerator. You might need to add a splash more milk in the morning as the flour will absorb liquid overnight.
