84.Sweet Chestnut Pancakes : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

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


Mix all the dry ingredients

Beat in the two eggs and the oil and then beat in milk until themixture flows slowly.


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.


Serve hot with butter and jam.

These freeze well but toast them under a grill before serving.


Use sweet chestnut purée (unsweetened), in place of sweetchestnut flour.

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