For a long time I haven't made fried pies or pancakes. Now is the time to catch up. I started the pancake season with a very autumnal dish. I recommend pancakes with chestnut flour, figs and goat cheese. I added walnuts and a bit of date syrup. Serve this dish to your family for autumn weekend breakfast. You will chase off the autumn blues.

I learnt how to make the original dish in France some years ago. The pancakes were made only with chestnut flour, water and salt. They were big, similar to crepes, fried almost without fat and served with spicy cottage cheese. My pancakes were smaller and thicker, but the slightly smoky caramel flavour is almost the same.

Ingredients:
200g of chestnut flour
150ml of water
150ml of milk
1 tablespoon of potato flour
1 teaspoon of baking powder
2 tablespoons of maple syrup
½ teaspoon of cinnamon
for serving: goat cheese, figs, walnuts, date syrup

Mix all the ingredients of the pancakes very thoroughly to make a smooth dough. If necessary add a bit of water or flour. Put the mixture into a hot pan and fry on both sides until the pancakes are golden. Serve at once with the goat cheese, figs, walnuts and a few drops of date syrup.

Enjoy your meal!

Try also:
Easy snack – courgette in pancake batter
Perfect yoghurt pancakes with apples
Kohlrabi-carrot pancakes