Chestnut Pancakes

You cannot but love these! Guilt free pleasure with such an uncommon flavour. This is my version of Italian "Frittelle di castagne"(referring to the Tuscan type).

You could choose a mild filling or a sweet one, equally delicious.

Ingredients:

• 125gr chestnut flour ground twice ( = very fine)

• 1 egg

• 300gr oat milk

• 1 pinch of salt

• Vegetable oil to shallow fry

Fillings:

• Ricotta cheese

• Chestnut jam

• Nutella

Method:

• Using a manual whisk, mix the egg into the flour

• Gradually add the milk, maximum at 100gr at a time

• Ensure your batter is very smooth

• Mix in well the pinch of salt

• Let it rest undisturbed on the counter for 30 mins

• Put two or three slugs of oil into a non-stick pan and wait till it's very hot

• Remix the batter and put a ladle and a half of batter into the pan, ensure to coat it evenly

• Do not disturb for 2 mins, then using a spatula start lifting the edges to look underneat: if there are light brown spots evenly distributed and plentiful, then flip it over

• Wait now a little less than 2 mins, and repeat the checking

• As soon as it's ready, transfer it onto a big plate

• Immediately add some oil to the pan if needed, then pour the batter for another pancake

• While it's cooking, tace care of the filling of the previous one:

• In all cases, design an immaginary line across the center of your pancake, and work on the filling on one side only:

  • For the ricotta filling:

    • Put a thin slice of ricotta on one quarter only:

• Then flip over the other side, and add another slice of ricotta on the same quarter:

• At the end, fold the "empty" quarter onto the ricotta:

• Chestnut jam or Nutella filling:

  • Spread the jam or Nutella on a full half of the pancake:

• Then flip over the other side, and spread again but only on a quarter of the pancake

• At the end, fold the "empty" quarter onto the jam or Nutella: