Ingredients (for about 16/18 pancakes with a diameter of about 12 cm):
240 gr of chestnut flour
300 grams of milk
60 grams of sugar
10 gr of baking powder
30 gr of butter
1 teaspoon of salt
1 egg
Melt the butter in a saucepan and let it cool. Meanwhile, in a bowl combine all the dry ingredients (flour, yeast, sugar and salt). Make a well in the center and pour in the liquid ingredients (lightly beaten egg, melted butter and milk). Mix everything vigorously with a whisk until you get a smooth and thick batter. Let it rest for at least half an hour (actually I prepare the batter in the evening before going to bed and find it perfect in the morning) in the refrigerator covered with plastic wrap. Place a non-stick pan over medium-low heat and heat it up well. With the help of a ladle, pour the mixture into the pan, widening it a little with the help of the ladle and with a spiral movement, trying to keep the same size for each pancake. The bigger the pan is, the more it can cook because - unlike crepes - the mixture is dense and does not "run" in all directions. Let it cook for a few minutes until you see the typical bubbles and then flip with the help of a silicone spatula. Cook on the other side until they reach the typical amber colour. Remove them from the pan and place them on a plate or tray.
Excellent to be completed with maple or agave syrup, honey, fruit and powdered sugar.
Comments