Scotch Pancakes With Chestnut & Orange (Corsican Style)

Photo: Jill Colonna

Ingredients

70 grams plain flour

45 grams chestnut flour

2 teaspoons baking powder

pinch salt

30 grams butter, diced& softened

1 tablespoon caster sugar

1 egg

1 tablespoon Corsican Chestnut Liqueur (or Grand Marnier), optional

150 milliliters milk

Preparation

Sift the flours, baking powder & salt in a large bowl. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs.

Make a well in the centre. Whisk in the egg, the liqueur (if using) and gradually add in the milk until thick and creamy. Set aside the mixture for 30 minutes so that the glutens in the flour expand. This will make your pancakes light and fluffy.

Lightly grease a griddle/pancake pan or heavy frying pan and preheat it.

Cook in batches. Drop the equivalent of 4 spoonfuls of the mixture spaced apart over medium heat for 3 minutes until bubbles rise to the surface and burst.

Turn the pancakes over and cook for a further 2 minutes.

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About

I'm Scottish, my husband is French/Corsican so this is a recipe which I made to keep us both happy :-)
Scotch pancakes are also known as drop scones or griddle cakes. Here I’ve made them slightly different with the addition of chestnut flour, which is a typical rustic flour used in Corsican cuisine. It just adds a nutty, rich texture which goes beautifully when served with orange. Serve warm with plenty of honey and/or warmed marmalade for something special.

To see my blog post on Chestnuts, visit http://madaboutmacarons.com/archives/1695