Initially, I was worried that my kids wouldn’t take to this new pancake batter, so I ended up making two types: the traditional version and this new one. It turns out I was concerned for no reason because the kids absolutely loved the new chestnut flour pancake recipe. This ingredient adds a unique flavor and a subtle hint of the forest floor, delighting both the young and the old.<\/p>\n
For 4 servings:
\n– 150g of whole wheat flour
\n– 100g of chestnut flour
\n– 600g of skim milk
\n– 50g of brown sugar
\n– 40g of butter
\n– 3 eggs
\n– 1 pinch of salt (3g)<\/p>\n
Total time:<\/b> 1 hour 12 minutes
\nPrep time:<\/b> 10 minutes
\nCooking time:<\/b> 2 minutes per crepe<\/p>\n
1. Start by sifting each type of flour into a mixing bowl. Melt the butter in a separate container. In another bowl, whisk together the eggs, milk, pinch of salt, brown sugar, and melted butter. Gradually add the sifted flours to this mixture, stirring vigorously until the batter is smooth. Allow the batter to rest for an hour, or longer if time permits.<\/p>\n
Lightly oil a non-stick crepe pan using a paper towel. Heat the pan over high heat. Using a ladle, pour the batter into the pan all at once, spreading it evenly across the surface. Cook over medium heat for about one minute on each side. Repeat until all the batter has been used up.<\/p>\n\n\n