Asunto: four large pancakes Sweet Chestnut Pancakes
Ingredients: for four large pancakes
2 eggs
½ pint / 275ml milk
4 oz / 100g sweet chestnut flour
4 oz / 100g gluten-free flour mix
pinch salt to taste
½ tsp / 2g bicarbonate of soda
2 tablespoons olive oil
½ oz / 5g sugar
Instructions:
Mix all the dry ingredients
Beat in the two eggs and the oil and then beat in milk until the mixture flows slowly.
Cooking:
Cook on an iron griddle in the traditional way or heat a strong frying pan with enough oil to coat the bottom but no more. The oil should not be hot enough to smoke.
Drop spoonfuls of the mixture into the pan. After a few moments turn and flatten the pancakes slightly - they will rise again. Cook until both sides are light brown.
Serving:
Serve hot with butter and jam.
These freeze well but toast them under a grill before serving.
Variations
Use sweet chestnut purée (unsweetened), in place of sweet chestnut flour.
(ocultar) Si necesitas encontrar un mensaje antiguo de un determinado usuario, pincha con el ratón sobre su Perfil y utiliza el enlace de la parte superior de la página "mostrar todos los mensajes del usuario". (konec) (mostrar todos los consejos)