Chestnut pancakes
Instructions
Rinse the raisins and let it soak in lukewarm water.
Sift the flour into a bowl, add the salt, egg and, stirring with a whisk, diluted with approximately 40 cl of cold water.
Perfectly blended with care by dissolving any lumps of flour: the mixture should have the consistency of a batter of medium consistency.
Cover the bowl and let stand for about 1 hour.
Finally, drain the raisins, dry and add to mixture.
Put the pan on the heat with plentiful oil and, when hot, pour in the batter, frying spoons is no longer than 3-4 fritters at a time so as not to cool the oil.
Cook the Pancakes for 5-6 minutes, turning once and drain when it is politically a light golden brown.
Put them on a double sheet of kitchen paper to dry the oil and serve hot or warm after being sprinkled with sugar.
Ingredients and dosing for 6 persons
- 300 g of chestnut flour
- 100 g of sultanas
- 1 egg
- 1/2 teaspoon of salt
- For frying:
- Peanut oil
- For the pancakes:
- Granulated sugar