Gluten Free Sweet Chestnut Pancakes

Submitted by: Admin on 02/25/2010
Gluten Free Sweet Chestnut Pancakes 2300 views
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3 lg eggs
1/2 pint water or milk
4 ounces sweet-chestnut puree
4 ounces rice flour
4 ounces cornmeal
Pinch salt to taste
1/2 teaspoon bicarbonate of soda
1/4 teaspoon tartaric acid
1 tablespoon olive oil
1/2 ounce sugar


Beat the eggs,sweet-chestnut puree, oil and milk together.

Mix all the dry ingredients.

Next, quickly mix the wet and dry ingredients together. You can usefully leave the mixture to stand for a couple of hours before 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. Serve Sweet Chestnut Pancakes hot with butter and jam.



Time to prepare




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