Pancakes with chestnut sauce

Name: Pancakes with chestnut sauce
Yield: Makes 6 small pancakes
Ingredients: 2 tablespoons full-fat milk; 415 g can of chestnut purée; flaked sea salt; icing sugar, sifted, to serve; about 2-3 teaspoons dark runny honey, to taste; 1-2 tablespoons brandy (optional); 100 g plain flour; unsalted butter, for frying; 100 ml double cream; 1 large free-range egg; 200 ml full-fat milk

Preparation info

Makes
6
small pancakes

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

I will never decline anything that involves chestnuts.

Ingredients

100 g plain flour
1 large free-range egg
200 ml ful

Cake
Dessert
Vegetarian

Method

Sift the flour into a bowl and add a pinch of salt to stop the pancakes themselves being bland. Add the egg and half the milk and beat together with vigour, so as to remove any lumps, until you have a smooth batter. Beat in the rest of the milk. Put the batter into the fridge to chill for at least 30 minutes.
To make the chestnut sauce, tip the chestnut purée i