Pancakes with chestnut flour
By Julie ARNAL-BREZUN
- 240g chestnut flour
- 37 cl of milk
- 15 cl of water
- 2 eggs
- 1 pinch of salt
Level of difficulty Easy
Preparation time 10mins
Cooking time 10mins
Cost Budget Friendly
Prepare the batter the night before: Beat the eggs and add alternating while beating, the flour and the milk. Finally, mix the water and a pinch of salt in the dough. Leave overnight in the fridge.
Make the pancakes:
Pour a little water in the dough and mix before cooking. In a very hot pan, spread a little butter with a kitchen roll. Pour in a ladle of batter and tilt the pan from side to side to spread out the batter. Cook for a minute or two on each side: the pancake should unstick itself when cooked. Important: Wipe the pan with butter between each pancake.
Served hot or cold, savoury or sweet. You can also garnish your pancakes while still in the pan over the heat.
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