Savoury chestnut flour pancakes

We have been having sweet pancakes with chestnut flour as a base and Anna has been challenging me to come up with a savoury alternative.  We had some delicious savoury pancakes for breakfast this morning and it’s worth trying if you are tired of sweet pancakes.

SONY DSC SONY DSC SONY DSC

What do I need to make it?

  • 1 cup chestnut flour
  • 1 cup whole milk
  • 1 egg
  • 3 small green  chillies chopped
  • 1 small shallot finely chopped
  • Handful grated Cheddar cheese
  • Handful grated Red Leicester cheese
  • 1/2 tsp baking powder
  • Butter to cook
  • Salt and pepper to taste

How many will I make?

6-8 depending on size

How do I make it?

Use a whisk to mix the flour, egg and milk.   Once blended add the onions, chopped chilli and cheeses with a pinch of salt and pepper.  Heat a frying pan and add a knob of butter, pour in a ladle of batter and cook on both sides to a nice golden brown colour.   Enjoy on its own – we want to try it with some chilli jam or Thai sweet chilli sauce next time.

 

Advertisements

Gluten free almond and cherry cake

With Anna away I have caught the baking bug and been experimenting with chestnut flour in various recipes.  So far it has worked well in a coffee and walnut cake and as a base for pancakes.   I have come to the conclusion that chestnut flour is fairly versatile and is a great alternative to gluten free flour mixes.  The proof in the pudding (no pun intended) was evident when I used it with almond meal to make a almond and cherry cake.  I can’t wait for the cherry season next year to try this with fresh cherries as I think it would taste better.

SONY DSC  SONY DSC

What do I need to make it?

  • 150 gms chestnut flour
  • 100 gms almond meal (ground almond)
  • 250 gms caster sugar
  • 1 tsp baking powder
  • 250 gms softented butter
  • 4 eggs
  • 3 tbsp hazelnut drink
  • 1 tbsp whole milk
  • 100 gms blanched almonds (toasted)
  • 200 gms glazed cherries
  • 5 tbsp cherry brandy

How much will I make?

12″ round cake

How do I make it?

Cut the cherries in half and soak in the cherry brandy.  Cream the butter and sugar in a mixer first before adding the eggs.   Add milk and hazelnut drink before sifting in the chestnut flour, almond meal and baking soda.   Keep mixing till you get a nice glossy sheen.  Fold in the glazed cherries and toasted blanched almonds.  Transfer into greased cake tin and bake in a 180 degree Centigrade preheated oven for an hour till cake is done.    I dusted some icing sugar to keep things simple but might try making a cherry brandy glaze next time.