How many lovely memories come back to mind when preparing Chestnut Flour Pancakes. I was little, and there weren’t all the treats that are available now. When I saw my mom taking flour and a pan, I knew she was making them, and it was such joy for me, an unexpected snack. I remember she used to say, today I’ll make you Tamplun. That’s what they’re called in Ferrara. However, at that time, raisins and pine nuts were a luxury, but they were delicious even plain. A simple “poor” winter recipe to try… just like My Mom’s Apple Pancakes
Recipe updated on 14/11/2019
Other pancake recipes by clicking the links below
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 3 for 15 pancakes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 276.75 (Kcal)
- Carbohydrates 41.50 (g) of which sugars 22.86 (g)
- Proteins 3.76 (g)
- Fat 11.46 (g) of which saturated 1.06 (g)of which unsaturated 7.90 (g)
- Fibers 5.40 (g)
- Sodium 136.34 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup chestnut flour
- 2/3 cup water (lukewarm)
- 1 tablespoon sugar
- 3 tablespoons raisins
- 3 tablespoons pine nuts
- 1 pinch fine salt
- 1 cup peanut oil
- 2 tablespoons powdered sugar
Tools
- Bowl
- Whisk
- Pan
- Sieve
Steps
Sift the chestnut flour and place it in a bowl. Gradually pour in the water and use a whisk to prepare a batter, trying not to form lumps. Also add the sugar and a pinch of salt. Finally, add the pine nuts and raisins soaked in water and drained. Mix well and let the batter rest for 15 minutes.
Pour the oil into a pan, and once it reaches the right temperature, drop a spoonful of the mixture. The pancakes should cook spaced apart; otherwise, they could absorb oil. After a few minutes, turn them so they color on both sides. Drain the chestnut flour pancakes and let them dry on a paper towel. With these ingredients, you can make 15 pancakes; serve them warm, sprinkled with powdered sugar.
