Thai flavoured savoury chestnut flour pancakes

Once you start experimenting with different flavours in pancake batter there’s no turning back.   We had some savoury pancakes for a lazy weekend breakfast and tried something different with some Thai 7 spice mix and some fresh herbs.   The pancakes tasted great on their own and with some sweet chilli sauce.


What do I need to make it?

  • 1 cup chestnut flour
  • 1 cup milk
  • 1 egg
  • 1 tsp baking powders
  • 1 1/2 tsp Thai 7 spice powder (we found this under the Schwartz brand)
  • 1 clove of garlic minced
  • 1 Thai red chillie chopped
  • 2 sprigs of spring onion chopped
  • Handful fresh coriander and basil chopped
  • Salt to taste

How many will I make?

6-8 depending on size

How do I make it?

Place the chestnut flour, baking powder, milk and egg in a mixing bowl.  Whisk the ingredient till you get a medium consistency batter.  Add the remaining ingredients and give it a good stir.   Heat a frying pan and use a knob of butter to ensure pancake doesn’t stick to the pan.   Pour in a ladle of batter and cook on both sides till done.   Serve on it own or with sweet chilli sauce.

Chestnut flour pancakes with cashew nut and sultanas

We felt a bit adventurous yesterday and added some cashew nuts and sultanas with a pinch of cardamom to our pancake batter (1 cup chestnut flour, 1 cup milk, 1 tsp baking powder, 1 tbsp honey and 1 egg – all whisked together) and really liked the flavour combination.  We think this could probably double up as a dessert option – served with some good quality vanilla ice cream or Indian kesar kulfi.