Pancakes with chestnut sauce

Preparation info
  • Makes


    small pancakes
    • Difficulty


Appears in
What to Eat Next

By Valentine Warner

Published 2014

  • About

I will never decline anything that involves chestnuts.


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


  1. 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.
  2. To make the chestnut sauce, tip the chestnut purée i