Photographer: Mikkel Ploug (website)
This is one of the things I have been up to during my Christmas Holiday at my parents. My mama had bought some chestnut flour, which we of course had to try out. Chestnut flour is gluten-free and very popular in many Italian recipes for its slightly sweet, slightly aromatic taste. Especially in this Chestnut cake (here) which actually was the reason why my mama had bought the flour in the first place. After we had made the cake, which is definitely worth a try, we played around with the remaining flour and came up with these chestnut pancakes. Happy Sunday!
150 g chestnut flour
50 g hazelnuts, chopped
1 tsp cinnamon
1 tsp cardamom
1 tsp baking powder
1 tsp baking soda
zest of a half lemon (optional, but tastes amazing!)
2 dl buttermilk
Start by seperating the egg whites from the egg yolks and whisk the egg whites until stiff in a separate bowl. In another bowl mix the rest of ingredients and fold in the egg whites. Bake the pancakes in a pan and serve with fruit and honey.