Personal

Car Stuff

Extras

The Hemsley's Chestnut Flour Pancakes with Orange Blossom Cocobut Yoghurt

From: hemsleyandhemsley.com
makes around 12 pancakes

115g (1 cup) chestnut flour - we like Primeal
3 medium eggs, at room temperature
250ml (1 cup) of filtered water
250ml (1 cup) of Coyo coconut yogurt or full-fat probiotic yoghurt
1 tablespoon of raw honey/chestnut honey plus extra for drizzling - we like Tiana raw honey
¾-1 teaspoon of orange blossom extract - we like Nielsen Massey

Place the chestnut flour in a large bowl and make a well in the middle.

Beat in eggs, one at a time, and then add the water a little at a time, whilst continually whisking until you have a smooth batter. Leave to rest for 15 minutes.

Meanwhile, stir the honey and orange blossom extract into the yoghurt and set aside.

Heat a ceramic lined (PTFE and PFOA free) frying pan on a medium heat and brush with melted butter, ghee or coconut oil.

Whisk the batter again before spooning 2 or 3 tablespoons into the pan. Tilt the pan to thinly but evenly coat the bottom with batter.

Cook for a minute or so until the pancake lifts easily from the bottom and is a golden-brown colour on its underside. Turn (or flip!) the pancake to cook the other side - don't overcook, to keep them chewy rather than crisp.

Repeat with the remaining batter, stacking pancakes on top of each other to keep them warm.

Serve each pancake with a dollop of coconut yoghurt in the middle and fold in half or roll and finish with a drizzle of honey.