Chestnut flour - apple pancakes with caramelised chestnuts
Delight in fluffy pancakes made with chestnut and buckwheat flour, topped with caramelized chestnuts for a rich, seasonal treat.
Ingredients
Dough
- 150 g chestnut flour
- 50 g buckwheat flour
- 1 piece egg
- 1 piece apple (grated)
- 1 teaspoon baking powder
- 2 tablespoons melted butter
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 250-300 ml milk
- 50 g sugar (for caramel sauce)
- 1 tablespoon water (for caramel sauce)
- 1 tablespoon butter (for caramel sauce)
- 6-7 tablespoons cream (for caramel sauce)
- 20 roasted chestnuts roasted chestnuts
- 3 tablespoons cane sugar (for chestnuts)
- 1 teaspoon butter (for chestnuts)
- 2 tablespoons apple juice (for chestnuts)
Instructions
- Mix chestnut and buckwheat flours.
- Whisk in egg, grated apple, melted butter, and milk to form batter.
- Add cinnamon and vanilla, then cook pancakes over medium heat.
- For caramel, melt sugar with water, add butter and cream, cook briefly.
- Caramelize chestnuts with sugar, butter, and apple juice for 2-3 minutes.
Notes
Use fresh chestnuts for best flavor and texture.