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Chestnut & Buckwheat Pancakes
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Chestnut & Buckwheat Pancakes
3/4 Cup of Buckwheat Flour.
1 1/2 cups of Milk.
1/2 cup of Chestnut Flour
1 1/2 tbsp of Butter.
1/4 cup of Tapioca Flour
1/2 tsp of Vanilla Essence.
1 1/2 tsp of Baking Powder
Pinch of Salt.
1/2 tsp of Baking Soda
2 Eggs separated PLUS 1 extra Egg White.
Maple Syrup for topping
Sift the flours, baking powder and the baking soda.
Beat the egg yolks with the 1 cup of milk, butter and vanilla essence until smooth.
Add the flour mix and combine until just mixed.
If you prefer thinner pancakes add the rest of the milk to the batter.
Beat the egg whites until stiff peaks form and gently fold them into the batter.
Heat a frypan and then coat with some of the butter and pour or spoon in some of the batter. As soon as it starts bubbing and the sides become golden, flip it over and cook for a few more minutes.
Drizzle with maple syrup and enjoy.
Makes 8 large pancakes
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