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Chestnut flour pancakes are a delicious alternative to classic pancakes, perfect for those who love autumnal and rustic flavors. Chestnut flour gives the batter a unique softness and a naturally sweet and enveloping taste, ideal for tasty breakfasts, brunches, or snacks.
These pancakes can be served plain, with maple syrup, honey, or fresh fruit, or enriched with chocolate, nuts, or spices like cinnamon and vanilla for an even more irresistible touch. Easy to make, they remain soft and fragrant, winning over both adults and children with the first bite.
Discover how to make soft and genuine pancakes with chestnut flour, perfect for starting the day with taste or for a healthy and delicious snack.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 egg
- 2/3 cup milk
- 1 cup chestnut flour
- 1 tsp baking powder
Steps
The preparation of chestnut flour pancakes is very simple and quick, watch the video HERE.
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In a bowl, beat the eggs with the milk. Add the chestnut flour and baking powder, then mix well until you get a smooth and homogeneous batter, without lumps.
Heat a non-stick pan over medium heat and lightly brush it with a little oil. Pour a ladle of batter for each pancake.
Cook for about 2 minutes, until bubbles appear on the surface, then gently flip and cook for another 2 minutes on the other side.
Repeat the process until all the batter is used, obtaining uniform and soft pancakes.
Serve the pancakes hot, topped as desired with maple syrup, honey, fresh fruit, chocolate, or spreads, according to your tastes.
👉 Result: soft, fragrant, and naturally sweet pancakes, perfect for a genuine and delicious breakfast or snack!
tips & storage:
For fluffier pancakes, do not overmix the batter after adding the flour.
You can enhance them with spices like cinnamon or vanilla for a more intense aroma.
Serve them hot immediately to appreciate their softness, or fill them as you like with maple syrup, honey, fresh fruit, or spreads.
Store the pancakes in the refrigerator in an airtight container or wrapped in plastic wrap for 1-2 days.
They can be reheated in a pan or microwave before serving.
It is possible to freeze them, separating them with parchment paper; thaw at room temperature and briefly reheat before consumption.
Do not fill before storing, to keep the pancakes soft and fragrant.
