Surely many of you have heard of traditional American pancakes , although here we usually talk about pancakes or pancakes . It is a kind of flat and sweet bread, or you can also see them as a small diameter and thicker crêpe.

The truth is that pancakes are a very easy resource to prepare, perfect for breakfast or snacks, and accompanied by jam, syrup or cream they are spectacular. Even more so with this chestnut pancake recipe brought to us by Rosa, author of Pemberley Cup&Cakes , which is accompanied by another luxury ingredient that we all have at home, honey. I leave you with her:

Wow, another year that goes straight to the album of memories and one ready to be released. Each beginning is a new opportunity to discover and try everything that had been left in the inkwell, that had resisted us or simply that the opportunity had never arisen.

However, it is easy to agree with the fact that it is not necessary for us to propose great deeds or purposes that end up being almost unattainable. The small daily conquests are, most of the time, the ones that give us the most satisfaction, especially because we can enjoy them and also share them almost immediately. Like these pancakes or chestnut pancakes, which almost effortlessly thanks to the satisfaction of cooking with the Le Creuset cast iron skillet , make any breakfast a special occasion and, of course, make it a real pleasure.

And having said that, don't tell me that this is not a good way to start the day, the year and everything we set out to do. At home we have all loved them, especially accompanied by a generous dose of rosemary honey . Simply sublime. You will try them, right?

american chestnut pancakes

Skillet Le Creuset and Mellarius rosemary honey

Ingredients (for 10-12 pancakes, depending on size)

(All ingredients must be at room temperature, unless otherwise indicated)

  • 200g of loose wheat flour
  • 45g (3 tablespoons) white sugar
  • 1 ½ teaspoons chemical yeast (Royal type)
  • ½ teaspoon baking soda
  • ½ teaspoon ground Ceylon cinnamon
  • ¼ teaspoon ground cardamom
  • ½ teaspoon of salt
  • 2 eggs (L)
  • 240ml of milk
  • 30g unsalted butter, melted and warmed to room temperature
  • 1 teaspoon pure vanilla extract
  • 125g chestnut puree ( see "Notes" below )
  • Unsalted butter or release spray , for greasing


  1. In a large bowl, sift the flour with a sifter , 1 tablespoon (15g) of the sugar, chemical yeast, baking soda, spices and salt and mix well with a whisk until completely combined. We booked.
  2. Next, we separate the yolks from the whites (reserving the yolks) and begin to whip the whites with the rods at medium speed. As soon as they acquire a slightly firm consistency, although still somewhat soft, add the remaining 2 tablespoons (30g approx.) of sugar gradually and without stopping beating. Once all the sugar has been added, we increase to high speed and continue to whip the egg whites until they get a somewhat firmer consistency, but without drying them out. We also reserve.
  3. In a separate large bowl, mix the egg yolks, milk, melted butter (already warmed to room temperature), vanilla extract and chestnut purée with a whisk until smooth and creamy.
  4. Next, we add the previous mixture of wet ingredients (point 3) to the mixture of dry ingredients that we had reserved (point 1) and, with the help of a silicone spatula , mix just enough until everything is more or less integrated.
  5. Finally, we add the whipped egg whites (point 2) to the previous mixture very gently, using enveloping movements with the spatula to avoid ruining the volume achieved.
  6. Once the mixture is ready, we preheat our skillet over medium heat and lightly grease it with a pinch of butter or release spray (a step that we will repeat after each batch).
  7. Drop about 60 – 80ml of dough (depending on the size chosen) into the skillet pan , making sure it is circular, and let it brown on one side (a couple of minutes approx.) before turning with the help of a a flat silicone spatula to brown the other side (1-2 minutes). The first pancake is not usually one of the best, but you will see that the second pancake turns out great.
  8. We serve our pancakes still hot (directly in the skillet itself is a perfect option), with a generous portion of honey; the rosemary one, as I was saying, is simply quite a show.

Traditional pancakes in skillet

Le Creuset glass bowl, Le Creuset Skillet pan and Mellarius rosemary honey


If you prefer to use homemade chestnut puree instead of the commercial version, you will need:

  • 500gr of chestnuts
  • 55g of butter
  • 120ml whole milk
  • Salt and pepper to taste (optional)
  1. We make a small incision in the skin of the chestnuts with a sharp knife , place them in a large saucepan well covered with water and let them cook for about 20 minutes over medium heat (or about 10 minutes in the microwave at maximum power).
  2. Drain and let cool until you can handle them without burning yourself.
  3. While they cool, melt the butter in a saucepan over low heat, stirring frequently to prevent burning, until it acquires a more intense golden hue.
  4. Peel the chestnuts, place them, together with the hot milk and the melted and lightly toasted butter, in the blender jar and finely grind until a creamy and uniform consistency is obtained (if it is too dense, we can add 1-2 tablespoons of milk until the desired texture is achieved).
  5. Season to taste and keep refrigerated in an airtight glass jar until use.

If you need to reheat your chestnut pancakes, don't hesitate to put them in the toaster for a couple of minutes. Almost like freshly made!

So, happy new year and a hug full of my best wishes to all.


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