Chestnut Pancakes

Chestnuts roasted over a open fire are such a cozy wintertime treat: they give up such an amazing aroma and the hot sweet chestnuts are a delicious treat to eat in the cold weather. They are so easy to prepare: make an x incision on the chestnuts so the steam can escape and roast them over an open fire.


Leftover chestnuts can easily be ground into a flour using a food processor. The chestnut flour can be used for sweet or savory dishes. I experimented using them as an ingredient in pancakes; the result was a delicious earthy flavor with a natural sweetness.

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Chestnut Pancakes

1 1/2 cups ground chestnut flour (roast chestnuts and grind them in food processor)
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon fine sea salt
1/2 teaspoon baking powder
2 1/4 cups milk
2 eggs, beaten
2 tablespoons honey
1 tablespoon butter, plus more for frying the pancakes and to serve
maple syrup, to serve


Combine the dry ingredients. Mix well with a large spoon.

In a separate bowl combine the milk, eggs and homey. mix well and combine with the dry ingredients.

Heat a large pan or griddle and coat with butter . Pour 1/3 cup batter portions into the pan adding as many pancakes as you can fit into the pan/griddle.

Cook until small bubbles appear on the surface, 2 to 3 minutes. Flip the pancake and cook until golden, another 2-3 minutes. Repeat with remaining batter. Serve immediately or place them in the oven on a rack in a single layer at 200- degrees.

Serve pancakes topped with butter and maple syrup.

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