Sweet Chestnut Pancakes
Serves 4
3 eggs
1/2 pint whole milk
4 oz Sierra Rica Sweet Chestnut Puree
4 oz rice flour
4 oz cornmeal
Pinch salt to taste
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1 oz olive oil (a tablespoon full)
2 teaspoons sugar

Beat the eggs, sweet-chestnut puree, oil and milk together.

Mix all the dry ingredients.

Then quickly mix the wet and dry ingredients together. You can leave the mixture to stand for a couple of hours before cooking.

Cook on an iron griddle in the traditional way or heat a strong frying pan with enough oil to coat the bottom but no more. The oil should not be hot enough to smoke. Drop spoonfuls of the mixture into the pan. After a few moments turn and flatten the pancakes slightly – they will rise again. Cook until both sides are light brown.

Serve hot with butter and jam.