Sweet Chestnut Pancakes Recipe: Gluten-free
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Ingredients:for four large pancakes
2 eggs ½ pint / 275ml milk 4 oz / 100g sweet chestnut flour 4 oz / 100g gluten-free flour mix pinch salt to taste ½ tsp / 2g bicarbonate of soda 2 tablespoons olive oil ½ oz / 5g sugar |
Instructions:
Mix all the dry ingredients
Beat in the two eggs and the oil and then beat in milk until themixture flows slowly.
Cooking:
Cook on an iron griddle in the traditional way or heat a strongfrying pan with enough oil to coat the bottom but no more. The oil shouldnot be hot enough to smoke.
Drop spoonfuls of the mixture into the pan. After a few momentsturn and flatten the pancakes slightly - they will rise again. Cook untilboth sides are light brown.
Serving:
Serve hot with butter and jam.
These freeze well but toast them under a grill before serving.
Variations
Use sweet chestnut purée (unsweetened), in place of sweetchestnut flour.
Copyright Peter Thomson 2012-May-17
