Alive and Cooking

Castagne Pancake

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10 chestnuts

1 cup caster sugar

1 egg

1 ½ cups self-raising flour

Unsalted butter

2 tbsp. double cream

Full cream milk

450 g raspberries


Blitz chestnuts with 1 tbsp. milk until they form a breadcrumb-like consistency, then add to a bowl with 1 cup sugar, egg, flour and ¾ cup milk. Add more milk if too thick. Whisk thoroughly to combine.

In a pan, add a small amount of butter and fry off the pancakes in batches until golden. In the same pan, tumble in the raspberries, add ½ cup sugar and reduce until glossy. Blitz in a blender until smooth and runny, pour over the pancakes, dollop on the cream and serve.

Serves 4 - 6

Castagne Pancake