Autumn chestnut pancakes with blackberry + yoghurt #1
This morning I picked the last of the blackberries and made a syrup with it. I thought chestnut pancakes would be a good autumnal accompaniment. Inventing and experimenting with new ingredients is one of the reasons I #ChooseToCook 🍂🌰
These are called Netti in Italy. Traditionally they are cooked in olive oil not butter, but I can't help myself and my French mum's roots! Recipes are there to be adapted.
Netti are also traditionally served with ricotta but I only had yoghurt and for me, it was delicious. Netti are classic Italian cucina povera, used when there was little else but chestnuts that could be ground into flour. I love that wherever you go there is a variation on pancakes or flatbreads cooked over fire, from Wales to Mexico to Italy to France.
These are made with chestnut flour which you can find in health food shops or perhaps Italian delis, maybe a supermarket?
Enjoy these, and adapt whichever way you like.
Autumn chestnut pancakes with blackberry + yoghurt #1
This morning I picked the last of the blackberries and made a syrup with it. I thought chestnut pancakes would be a good autumnal accompaniment. Inventing and experimenting with new ingredients is one of the reasons I #ChooseToCook 🍂🌰
These are called Netti in Italy. Traditionally they are cooked in olive oil not butter, but I can't help myself and my French mum's roots! Recipes are there to be adapted.
Netti are also traditionally served with ricotta but I only had yoghurt and for me, it was delicious. Netti are classic Italian cucina povera, used when there was little else but chestnuts that could be ground into flour. I love that wherever you go there is a variation on pancakes or flatbreads cooked over fire, from Wales to Mexico to Italy to France.
These are made with chestnut flour which you can find in health food shops or perhaps Italian delis, maybe a supermarket?
Enjoy these, and adapt whichever way you like.
Open in Cookpad AppSteps
- 1
Put the chestnut flour in a bowl and add a pinch of salt.
- 2
Gradually whisk in the water, stirring constantly until you have a smooth pourable batter without any lumps.
You may need a little more or a little less water than stated.
- 3
Heat a splash of olive oil or a knob of butter in a medium non-stick frying pan over a medium-high heat.
Make sure the pan is hot so you can swirl the fat around the pan so it's evenly coated. The butter should be foaming.
- 4
Pour a ladle of batter into the pan and tilt the pan to allow the batter to spread out into a thin even layer, right to the edges of your pan.
- 5
Cook until golden underneath, then carefully flip with a spatula and cook on the other side.
Chestnut pancakes break a bit more easily than regular wheat flour pancakes so flip with care.
- 6
Place onto a plate and continue until all the batter is used up.
- 7
Serve with yoghurt and red wine blackberry syrup if you like. Divine!
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