Ricotta and chestnut flour pancakes with persimmon

Ingredients

For 1 serving

• Ricotta50 g
• Eggs1
• Chestnut flour30 g
• Baking powder2 g
• Persimmon100 g

Contains: lactose, eggs,

In season: October – December

Method

1. In a bowl mash the ricotta with a fork, add the egg and beat until smooth; sift over the chestnut flour, which tends to clump, and the baking powder and stir to a thick batter.
2. Remove the stalk from the persimmon, halve it and scoop out the flesh with a spoon, discarding the skin and seeds; mash it in a small bowl into a purée.
3. Heat a non-stick pan over medium-low heat for a couple of minutes; drop in a spoonful of batter per pancake and spread slightly with the back of the spoon.
4. Cook for about 2 minutes, until bubbles appear on the surface and the edges set, then flip and cook for another 2 minutes, until well coloured; chestnut flour browns quickly, so don't turn up the heat.
5. Serve the pancakes with the persimmon purée on top, like a syrup.