The following recipe is from Peter Thomsons Gluten-Free Cookery cookbook.
½ pint or 275ml water or milk
4 oz or 100g sweet-chestnut puree (tinned)
4 oz or 100g rice flour
4 oz or 100g cornmeal
pinch salt to taste
½ teaspoon or 2g bicarbonate of soda
¼ teaspoon or 1g tartaric acid
1 oz or 25g olive oil ( a tablespoon full)
½ oz or 5g 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 usefully 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.
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