Tuesday, December 7, 2010

Chestnut Pancakes

I first spotted chestnut flour several years ago while on a private tour of a Baltimore-based spice company. Intrigued, I left with a bag determined to create recipes using this new (to me) flour. The bag sat in my pantry until one blustery winter morning when Nick announced his desire for pancakes. Running low on white flour, I set out on a mission; to develop a chestnut flour pancake. Mission accomplished; these delicious pancakes are now one of Nick’s all-time favorite breakfasts!

So it seemed fitting to serve these seasonal pancakes to a friend who was in town for a series of business meetings today, a very cold and blustery winter day in Baltimore. I served the pancakes with assorted seasonal fruit, (pomegranate, grapefruit and oranges) and sausage. Yummy!

Helpful to know: Chestnut flour is sometimes difficult to find in major grocery stores, if you can't find it in your local grocery store, Allen Creek Farm is home for all things chestnut. Please note that this recipe, along with other recipes on this blog, relies on The Spice Hunter® Winter Sippers Hot Buttered Rum mix available during the holiday season from Whole Foods market.

1 cup all-purpose flour

½ cup chestnut flour

½ cup Winter Sippers Hot Buttered Rum mix

2 teaspoons baking powder

1 teaspoon salt

In a large bowl, combine all-purpose flour, chestnut flour, Winter Sippers Hot Buttered Rum mix, baking powder and salt.

1 cup buttermilk

1 egg, room temperature

¼ cup canola oil, plus extra for frying

Butter and syrup

In a medium bowl, add buttermilk, egg and canola oil, whisk until well blended. Add the buttermilk mixture to the flour mixture, stir (using swift strokes) until fully incorporated.

Heat canola oil in a large (preferably cast iron) skillet over moderate heat; drop batter (about ¼ cup per pancake) into skillet; batter will be very thick. Cook for about 2 minutes on each side or until lightly brown. Serve immediately with butter and syrup. Yield: 4 servings or about 12 pancakes.