Pancakes or chestnut pancakes

I'm sure many of you have heard of traditional American pancakes, although here we usually refer to them as pancakes or hotcakes. They are a kind of flat sweet bread, or you can also see them as a small-diameter, thicker crêpe.

The truth is pancakes are a very easy thing to make, perfect for breakfasts or snacks, and when 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, who pairs them with another luxury ingredient we all have at home, honey. Here she is:

Wow, another year that goes straight into the photo album of memories and one ready to be unwrapped. Every beginning is a new opportunity to discover and try everything we had left in the inkwell, that had eluded us or simply that we never had the chance to do.

However, it's easy to agree that we don't need to set ourselves huge feats or resolutions that end up being almost unattainable. The small daily victories 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 chestnut pancakes, which almost effortlessly, thanks to how rewarding it is to cook with Le Creuset cast iron skillet, make any breakfast a special occasion and, certainly, turn it into a real pleasure.

And having said that, don't tell me this isn't a good way to start the day, the year, and everything we set out to do. Everyone at home loved them, especially accompanied by a generous helping of rosemary honey. Simply sublime. You'll try them, right?

Sartén Skillet Le Creuset and miel de romero Mellarius

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

(All ingredients should be at room temperature unless otherwise stated)

• 200gr all-purpose wheat flour
• 45gr (3 tablespoons) white sugar
• 1 ½ teaspoons baking powder (e.g., Royal)
• ½ teaspoon baking soda
• ½ teaspoon ground Ceylon cinnamon
• ¼ teaspoon ground cardamom
• ½ teaspoon salt
• 2 eggs (L)
• 240ml milk
• 30gr unsalted butter, melted and cooled to room temperature
• 1 teaspoon pure vanilla extract
• 125gr chestnut purée (see "Notes", below)
• Unsalted butter or non-stick spray, for greasing

Method

1. In a large bowl sift the flour with a sifter, 1 tablespoon (15gr) of the sugar, the baking powder, the baking soda, the spices and the salt and whisk well until fully combined. Set aside.
2. Next, separate the yolks from the whites (reserve the yolks) and start whipping the whites with a whisk on medium speed. As soon as they reach a slightly firm consistency, though still a bit soft, add the remaining 2 tablespoons (approx. 30gr) of sugar gradually while continuing to beat. Once all the sugar has been added, increase to high speed and keep whipping the whites until they reach a slightly firmer consistency, but without drying out. Set aside as well.
3. In another large bowl, mix the yolks, milk, melted butter (now cooled to room temperature), the vanilla extract and the chestnut purée with the whisk until you get a creamy, uniform texture.
4. Then, add the wet mixture (step 3) to the dry ingredients mixture you set aside (step 1) and, using a silicone spatula, mix only until everything is more or less combined.
5. Finally, gently fold the whipped egg whites (step 2) into the previous mixture using enveloping movements with the spatula to avoid ruining the volume achieved.
6. Once the batter is ready, we preheat our skillet over medium heat and lightly grease with a pinch of butter or non-stick spray (a step we will repeat after each batch).
7. Spoon about 60–80ml of batter (depending on chosen size) onto the skillet pan, trying to keep it circular, and let it brown on one side (a couple of minutes approx.) before flipping with a flat silicone spatula to brown the other side (1–2 minutes). The first pancake is usually not the best, but you'll see the second comes out wonderfully well.
8. We serve our pancakes while still warm (right in the same skillet is a perfect option), with a generous serving of honey; the rosemary one, as I said, is simply a spectacle.

Le Creuset bowl-style beaker, Sartén Skillet Le Creuset and miel de romero Mellarius

Notes

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

• 500gr chestnuts
• 55gr butter
• 120ml whole milk
• Salt and pepper to taste (optional)

1. Make a small incision in the chestnut skins with a very sharp knife, place them in a Shallow Casserole large pot well covered with water and cook them about 20 minutes over medium heat (or about 10 minutes in the microwave at full 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 deeper golden tone.
4. Peel the chestnuts, place them together with the hot milk and the melted, lightly toasted butter in the blender jug and blend finely until you obtain a creamy, uniform consistency (if it’s too dense, you can add 1–2 tablespoons of milk until you get the desired texture).
5. Season with salt and pepper to taste and keep refrigerated in an airtight glass jar until use.

If you need to reheat your chestnut pancakes, feel free to pop them in the toaster for a couple of minutes. Almost like freshly made!

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

Rosa