I made the chestnut flour pancakes during Carnival time, but in my opinion, they are delicious to make on any occasion.
I had some chestnut flour that was about to expire in the freezer, since I don’t use it often and would have risked it expiring.
So, to use up the flour I still have at home, I made these pancakes that were a hit with everyone at home.
I mixed all-purpose flour with chestnut flour, but if you want, you can use just chestnut flour, it depends on your taste.
Obviously, after frying them, they disappeared in a flash, so I can’t tell you if they stay soft the next day, but I think they do… sure, freshly cooked, maybe hot, they are something else and definitely the best way to enjoy them.
If you want, you can also watch the recipe video on YouTube.
If you make this or any of my other recipes on my blog, feel free to send me your photos and I will post them on my Facebook page in your name.
About 55 kcal per pancake
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 34 pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients for Chestnut Flour Pancakes
- 3/4 cup chestnut flour
- 3/4 cup whole milk
- 3 tablespoons rum
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- sunflower or corn oil for frying
- 1/4 cup sugar
- 1 Fryer Fryer
Preparation of Chestnut Flour Pancakes
In a bowl, combine all the ingredients a little at a time until you get a thick batter, if you want it a bit thicker, you can add a couple more tablespoons of flour.
Prepare the oil for frying, and once it’s hot, regulate the flame to medium-high, drop the batter by spoonfuls into the hot oil.
Once the pancakes are cooked, they will have a nice color, drain them on paper towels, and then roll them in granulated sugar.
Enjoy while hot if possible, and bon appétit.
