Ingredients: for four large pancakes

2 eggs
½ pint / 275ml milk
4 oz / 100g sweet chestnut flour
4 oz / 100g gluten-free flour mix
pinch salt to taste
½ tsp / 2g bicarbonate of soda
2 tablespoons olive oil
½ oz / 5g sugar





Instructions:


Mix all the dry ingredients

Beat in the two eggs and the oil and then beat in milk until the mixture flows slowly.


Cooking:


Cook on an iron griddle in the traditional way or heat a strong frying pan with enough oil to coat the bottom but no more. The oil should not be hot enough to smoke.

Drop spoonfuls of the mixture into the pan. After a few moments turn and flatten the pancakes slightly - they will rise again. Cook until both sides are light brown.


Serving:


Serve hot with butter and jam.

These freeze well but toast them under a grill before serving.

Variations

Use sweet chestnut purée (unsweetened), in place of sweet chestnut flour.