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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

CHESTNUT PANCAKES WITH YOGHURT AND FRESH FRUIT PUREE

These quick and tasty gluten-free pancakes are filled with a mixture of creamy yoghurt and homemade or store-bought fresh fruit puree. Why not try whizzing up our Navarrico hand-peeled peaches in syrup?
READY IN

30 minutes

COOKING TIME

20 minutes

PREP TIME

10 minutes

SERVES

6 people (2 pancakes per person)

ingredients

  • 115g chestnut flour
IN STOCK
  • 3 medium eggs
  • 250ml water
  • 250ml Greek yoghurt
  • 6 tbsp fruit puree
  • butter
  • Alemany orange bossom honey
IN STOCK

METHOD

  1. Pour the chestnut flour into a large bowl and make a well in the middle.
  2. Beat in the eggs, one by one, before adding the water in a little at a time. Whisk continually until you have a smooth batter. Leave to rest for 15 minutes.
  3. Meanwhile, mix together the yoghurt and fruit puree in a separate bowl and set aside.
  4. Heat a frying pan over a medium heat and brush with melted butter.
  5. Give the batter a quick mix before spooning 2 or 3 tablespoons of the batter into the pan. Tilt the pan to evenly coat with the batter.
  6. Cook for a minute or so until the pancake starts to brown before flipping over to cook the other side.
  7. Repeat until all the batter has been used up.
  8. To serve each pancake, add a dollop of the yoghurt and fruit puree mix into the middle of the pancake and fold over or roll up into a tube
  9. Finish with a drizzle of orange blossom honey.

ingredients

  • 115g chestnut flour
IN STOCK
  • 3 medium eggs
  • 250ml water
  • 250ml Greek yoghurt
  • 6 tbsp fruit puree
  • butter
  • Alemany orange bossom honey
IN STOCK
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