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Chestnut Pancakes

Recipe by Iron Chef Shellie

Iron Chef Shellie nailed the brief this month when we sent her chestnuts, raw honeycomb and edible flowers.   Serves 6

  • 400g roasted chestnut (peeled)
  • 250g caster sugar
  • 500ml water
  • 1 tablespoon vanilla extract
  • 2 cups milk
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups self-raising flour
  • 1/4 teaspoon bicarbonate of soda
  • 25g butter, melted
  • 200g raw honeycomb
  • edible flowers to decorate (optional)
  1. To make the chestnut puree, combine chestnuts, sugar and water in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 25-35 minutes until the most of the liquid is evaporated.
  2. Remove from heat and add the vanilla extract.
  3. Strain the chestnuts, reserving the sugar syrup and transfer nuts to a food processor and blend until smooth. Slowly add the syrup to the food processor, until you have the consistency of mashed bananas. Transfer to a bowl or jar, and cool before making the pancake mixture.
  4. To make the chestnut pancakes, whisk milk, egg and vanilla together in a jug. Sift flour and bicarbonate of soda into a bowl. Stir in sugar. Make a well in centre. Add milk mixture. Whisk until just combined, then whisk in all the chestnut puree.
  5. Heat a large non-stick frying pan over medium heat. Brush pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 3 to 4 minutes or until bubbles appear on surface. Turn and cook for 3 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with butter between batches.
  6. To serve your chestnut pancakes, pile up some pancakes, top with raw honeycomb and decorate with edible flowers.

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