Greedy and fragrant, the chestnut flour pancakes with apples, enriched by a good handful of raisins, I’m a simple recipe for an irresistible snack. To sweetly conquer the hearts of young and old!
Ingrediants
- 100 g of flour 0
- 60 g of chestnut flour
- 20 g of granulated sugar
- 8 g of baking powder
- 20 g of melted butter
- 160 ml of milk
- rum (or other liqueur of your choice)
- 30 g of raisins
- 1 small apple
- peanut oil for frying
- powdered sugar
With the new, fresh and aromatic chestnut flour, we have prepared the delicious ones chestnut flour pancakes with apples. Made with the addition of wheat flour and enriched with pieces of Apple And raisins, have a sweeter and less intense taste than the classic chestnut pancakes.
There recipe is easy and the batter does not need to rest. The chestnut and apple flour pancakes are perfect for a gourmand snack with children: the minimum amount of alcohol in the recipe fades during cooking.
If you appreciate the unmistakable flavor of this flour, here are two simple but delicious desserts: the chestnut and chocolate chip cake and the Necci. For lovers of pancakes with fruitinstead, here are the classic quick and easy apple fritters, but also apple and ricotta fritters.
OTHER DELICIOUS RECIPES:
San Martino pancakes, Rice pancakes, Luna Park pancakesHow to prepare: Chestnut flour pancakes with apples
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
25 min
- Soaking time
-
30 min
- Portions
-
6
How to prepare: Chestnut flour pancakes with apples
To prepare the chestnut flour pancakes with apples, first put the raisins to soak in the liqueur, leaving them for at least 30 minutes. In a bowl, mix the 0 flour with the chestnut flour and the baking powder. Then add the granulated sugar, the melted butter at room temperature and the milk slowly, stirring with a whisk until the mixture is smooth.
Then add well squeezed raisins, 2 tablespoons of the liqueur used to soak the same and the peeled, cored and cut into very small cubes. Stir to mix.
Heat abundant seed oil in a pan with high sides, until it reaches a temperature of 170 °. Using two teaspoons, drop small portions of batter into the oil and fry them, a few at a time, making them brown on all sides. Take the pancakes with a slotted spoon and place them to dry on absorbent paper. Serve the chestnut flour pancakes with the hot apples, sprinkling with powdered sugar to taste.
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