Autumn brings with it many seasonal ingredients, truly versatile. Among these, we cannot forget the chestnuts and their flour. The latter is the basis of many rustic preparations. As it was almost cost-free, it was present in all country kitchens. With chestnuts, you can make first courses, fresh pasta, main dishes, and desserts. Among these, we can count the Tuscan chestnut flour pancakes that my mom often made when we craved something sweet. Starting with just two ingredients, you get a rustic, easy, quick, and very tasty sweet snack. Suitable for both a snack and as a dessert, it’s naturally a vegan preparation, without gluten and without lactose. Let’s prepare them together!
You can find other typically autumnal desserts at these links:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Frying
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: Autumn, Winter
Ingredients for Tuscan Chestnut Flour Pancakes
The ingredients to make these chestnut flour pancakes are very few, only 3! To make the preparation more tasty, my mom often added some raisins soaked in Vin Santo, thus bringing its final flavor closer to that of a real castagnaccio!
- 2 cups chestnut flour
- 3/4 cup raisins (soaked in half water and Vin Santo)
- 1 3/4 cups water (warm)
- 1 pinch salt
Tools
- 1 Bowl
- 1 Whisk
- 1 Spoon large
- 1 Small Bowl
- 1 Frying Pan
- 1 Slotted Spoon
- 1 Paper Towels
- 1 Plate
Steps
The steps to make Tuscan chestnut flour pancakes are really few, easy, and quick. Before starting to prepare the batter, I recommend soaking the raisins in a small bowl with half water and half Vin Santo or another sweet liqueur. This way, they will have time to soften while you prepare the batter.
Weigh the chestnut flour and put it in a bowl along with the pinch of salt. Mix the two ingredients.
Start adding the water in several stages, mixing with a hand whisk.
With the first part of the water, make sure to dissolve all the chestnut flour and hydrate it well.
Continuing to add water, the batter for making Tuscan chestnut flour pancakes should be quite dense. If you choose not to add anything, the batter is ready.
Alternatively, after squeezing the raisins, place them in the batter.
Mix and incorporate the raisins. Let the batter rest for about twenty minutes, covered with a cloth, stirring it halfway through the time.
Take a large pan or one specifically for frying and pour in at least a quart of seed oil and bring to temperature. Meanwhile, stir the batter for the last time, especially to “raise” the raisins that will have sunk during resting.
With a spoon (large or medium depending on the size you want to give to the chestnut flour pancakes) pour three or four spoonfuls into the oil and fry them.
Transfer with a slotted spoon onto a plate covered with paper towels and continue until all the batter is used up. The shape of these Tuscan chestnut flour pancakes is never perfect, precisely because of the presence of raisins. But I assure you they are delicious!
Once all are cooked, arrange them on a serving plate and eat them while still warm. To make them even more delicious, you can sprinkle them with powdered sugar even if they are already sweet, thanks to the chestnut flour.
Tuscan chestnut flour pancakes are great enjoyed slightly warm, but they are also good cold. They keep covered in a container for a couple of days. Have you ever tried these pancakes? Come tell me on Instagram!
FAQ (Questions and Answers)
Can I add sugar?
Sure, but not much because of the natural sweetness of chestnut flour. It’s much better with a sprinkle of powdered sugar.
Can I replace the raisins with something else?
This recipe is so simple that it lends itself to various interpretations. I still recommend adding some rehydrated dried fruit.
