Chestnut flour gives these pancakes a sweet, nutty flavor and fluffy crumb. The resting time ensures a tender, delicate bite.
- 5 tablespoons butter, softened
- 1 cup sugar
- 6 eggs
- 3 1/2 cups all-purpose flour
- 1 cup chestnut flour
- 2 cups milk
- 2 cups water
In a large bowl, mix the butter, sugar and eggs well to combine. Slowly stir in both flours. Add the milk and water and mix until just incorporated. Set the batter aside to rest for 30 minutes..
Fry as you would regular pancakes. Serve with honey, crème fraîche and orange marmalade.