Winter recipe #001 - Chestnut Pancakes

Winter recipe #001 - Chestnut Pancakes

26 November 2015 by Matthew Grainger

Following on from our story posted earlier in the month about the delicious chestnuts currently to be found in Tollymore, we thought it would be a great time to include a wee chestnut recipe from Paul - so here it is, awesome chestnut pancakes, perfect for a warming breakfast on a chilly December morning!

This recipe requires you to make your own chestnut flour.  Like most chestnut related products, chestnut flour costs a fortune, but fortunately it can be made at home pretty cheaply. Unfortunately peeling the little blighters can be an intensely traumatic experience. You have been warned! 

Chestnut flour

Score the chestnuts and roast at 180 degrees for about half an hour.
Peel chestnuts (patience is key!) and chop roughly
Return to the oven on a very low heat to dry them out for a few hours
Blend in a food processor.
Using a fine sieve, sift out chestnut lumps from the flour.

And voila! Fragrant, nutty and ready to go.

Chestnut flour lacks the gluten found in regular flour. Whilst this does mean that it can eaten by people who cannot eat wheat, it also means that on its own you, are never going to be able to produce those stretchy doughs that you need to make pasta and bread. If you want to bake with it; replace 20% of your normal flour with chestnut flour.

Chestnut pancakes - ingredients

2 eggs
300g milk
160g chestnut flour
60g plain flour
1/2 tsp baking soda
10g honey
1g nutmeg

MIx together as you would a normal pancake batter. Fry the batter off in a hot pan, give it a toss, serve & enjoy! Add a wee knob of butter to taste - perfect!

Following on from our story posted earlier in the week about the delicious chestnuts currently to be found in Tollymore…

Share this story

© 2015 Brunel’s Restaurant. 9 Bryansford Road, Newcastle, County Down, BT33 0HJ Telephone 028 4372 3951 Email

Website designed by Harty Design