Chestnut flour pancakes with ricotta and honey

Ingredients

For 1 serving

• Chestnut flour45 g
• Eggs1
• Reduced-fat milk70 ml
• Baking powder3 g
• Sunflower oil1 teaspoon
• Ricotta60 g
• Honey1 teaspoon

Contains: lactose, eggs,

In season: October – February

Method

1. Sift the chestnut flour into a bowl, as it tends to clump, and add the baking powder.
2. Add the egg and milk and whisk until the batter is smooth and pourable.
3. Heat a non-stick pan over medium-low heat and grease it lightly with the oil, wiping it on with kitchen paper.
4. Drop the batter in by the spoonful and cook for 2 minutes per side, until the pancakes are puffed and lift from the pan; chestnut flour darkens quickly, so don't turn the heat up.
5. Serve them hot with the ricotta and a drizzle of honey.