Chestnut Flour Pancakes (Pulenta Castagnina)
Fluffy, golden-brown chestnut flour pancakes inspired by Corsican cuisine. These naturally gluten-free pancakes are sweet, nutty, and perfect for breakfast or a delightful snack. A taste of Mediterranean tradition in every bite.
Ingredients
Dry Ingredients:
- 1 cup chestnut flour
- 1 tsp baking powder
- 1 pinch salt
Wet Ingredients:
- 1 egg
- 3/4 cup milk dairy or dairy-free
- 1 tbsp olive oil
- 1 tsp vanilla extract optional
For Cooking:
- 1 tbsp butter or olive oil for greasing the pan
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together chestnut flour, baking powder, and salt.
- Prepare Wet Ingredients: In a separate bowl, whisk the egg, milk, olive oil, and vanilla extract (if using) until smooth.
- Combine: Gradually pour the wet mixture into the dry ingredients while stirring to create a smooth batter. Adjust with a little milk if the batter feels too thick.
- Heat the Pan: Place a non-stick pan on medium heat and lightly grease with butter or olive oil.
- Cook Pancakes: Pour a small ladle of batter into the pan. Cook for 2-3 minutes until bubbles form and the edges start to lift. Flip carefully and cook the other side for 1-2 minutes until golden.
- Repeat: Continue with the remaining batter, greasing the pan as needed. Keep the pancakes warm on a plate until all are done.
- Serve: Top with fresh fruit, honey, syrup, or powdered sugar for a sweet treat, or pair with savory sides like cheese or cured meats.
Notes
- For extra fluffiness, let the batter rest for 10 minutes before cooking.
- Chestnut flour absorbs liquid quickly, so adjust milk as needed for a pourable consistency.
- Use a ladle for even-sized pancakes and consistent cooking.