Buttermilk Pancakes with Glazed Chestnuts
Serves 4 (makes about 20 pancakes)
Ingredients
Pancakes
- 500ml buttermilk
- 2 eggs
- 2 tbsp melted butter
- 2 tbsp caster sugar
- 1½ cups SR flour, sifted with 1 tsp Bi-carbonate of soda
- Pinch of salt
Chestnut Topping
- 375ml water
- 125g brown sugar
- 1 cinnamon stick
- Long strip of orange rind
- 16 peeled chestnuts
Method
Pancakes
- Combine buttermilk and eggs in a food processor.
- Add the butter and process a further 30 seconds.
- Add the dry ingredients and process to a smooth batter.
- Cover with plastic wrap and let stand 10-15 minutes.
- Lightly grease a heavy or non stick pan and set on moderate heat.
- Pour batter into pan to form 11cm-12cm round cakes.
- Cook until small bubbles appear on top. Flip over and cook until golden.
- Serve in a stack with the glazed chestnuts.
- Drizzle liberally with chestnut topping and accompany with mascarpone or butter.
Chestnut Topping
- Stir water, sugar and cinnamon stick and orange rind in a saucepan until the sugar dissolves. Bring to the boil and simmer ten minutes.
- Add the chestnuts and simmer 10-15 minutes (until soft and cooked through), being careful not to let the chestnuts break up.
