Scotch Corsican Pancakes with Chestnut Flour

Wanting something a bit different for pancake day? These Scotch Corsican Pancakes are just the thing: I’ve added a delicious Corsican twist to the classic drop scone or Scotch pancake with chestnut flour and orange.

Scotch pancakes are also known as drop scones or griddle cakes.  To keep Corsican hubby happy, I came up with an Auld Alliance version, merging the two nations in a simple pancake. Here I’ve made them slightly different with the addition of chestnut flour, which is a typical rustic flour used in Corsican cuisine and easily found in our health food stores.  It just adds a nutty, rich texture and goes beautifully when paired with orange.  Serve warm with plenty of honey and/or warmed marmalade for something special. Adding a touch of Corsican liqueur just gives a subtle kick to the flavour.

For more recipes using chestnut flour or sweetened vanilla chestnut paste, check out the following:

• Moist Banana and Chestnut Loaf with Walnuts
• Chestnut Vanilla Ice Cream
• Chocolate and Chestnut Pudding
• Chestnut Flour Tarts with Pumpkin, Sage and Mushrooms

Scotch Corsican Pancakes

FULL PRINTABLE RECIPE BELOW

Wanting something a bit different for pancake day? These Scotch Corsican Pancakes are just the thing: I’ve added a delicious Corsican twist to the classic drop scone or Scotch pancake with chestnut flour and orange. See printable recipe below.

Makes approx. 12 pancakes

Preparation Time: 10 minutes
Resting Time: 30 minutes (put your feet up & have a cup of tea..)
Cooking Time: 10 minutes

70g plain flour
45g chestnut flour
2 tsp baking powder
pinch salt
30g butter, melted
2 tbsp caster sugar
1 large organic egg
1 tbsp Corsican Chestnut Liqueur (or Grand Marnier)*
1 tsp grated zest of an unwaxed orange
120ml milk

1. Sift the flours, sugar, baking powder & salt in a large bowl.
2. Make a well in the centre.  Whisk in the melted butter, the egg, orange zest, the liqueur (if using*) and gradually add in the milk until thick and creamy.  Set aside the mixture for 30 minutes so that the glutens in the flour expand.  This will make your pancakes light and fluffy (which I didn’t do for the photos here.  I was in a rush to run the kids back to school at lunch and you can see they’re as flat as a pancake.  30 mins rest does make a difference).
3. Lightly grease a griddle/pancake pan or heavy frying pan and preheat it.
4. Cook in batches.  Drop the equivalent of 4 spoonfuls of the mixture spaced apart over medium heat for 3 minutes until bubbles rise to the surface and burst.
5. Turn the pancakes over and cook for a further 2 minutes.

* If you don’t want to use alcohol, replace the liqueur with orange flower water.

Turn over the pancakes once you see the bubbles bursting

Scotch Pancakes (Drop Scones) with Corsican Chestnut Flour

Update: I’m still learning: I should have just lumped these Scotch Corsican Pancakes with the blethery blog post on one page. So if it’s the chatter you’re after, see le blog: Chestnuts! From Pancakes to Ice Cream to Macarons…

Scotch Corsican Pancakes

Author: Jill Colonna

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course : Breakfast, Dessert, Snack

Cuisine : French, British, Scottish

Servings : 4 people (calorie serving: 3 each)

Calories : 350kcal

Print Recipe

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Description

Fancy something a bit different for pancake day? These Scotch Corsican Pancakes are just the thing: I've added a Corsican twist to the classic drop scone or Scotch pancake with chestnut flour and orange.

Ingredients

• 70 g (2.5oz) plain flour
• 45 g (1.5oz) chestnut flour
• 2 tsp baking powder
• pinch salt
• 30 g (1oz) butter melted
• 2 tbsp caster sugar
• 1 large organic egg
• 1 tbsp Corsican Chestnut Liqueur or Grand Marnier*
• 120 ml (4oz) milk
• 1 tsp grated orange zest (unwaxed orange)

Instructions

• Sift the flours, sugar, baking powder & salt in a large bowl.
• Make a well in the centre.  Whisk in the melted butter, egg, orange zest, the liqueur (if using*) and gradually add in the milk until thick and creamy.  Set aside the mixture for 30 minutes so that the glutens in the flour expand.  This will make your pancakes light and fluffy (which I didn't do for the photos here.  I was in a rush to run the kids back to school at lunch and you can see they're as flat as a pancake.  30 mins rest does make a difference).
• Lightly grease a griddle/pancake pan or heavy frying pan and preheat it.
• Cook in batches.  Drop the equivalent of 4 spoonfuls of the mixture spaced apart over medium heat for 3 minutes until bubbles rise to the surface and burst.
• Turn the pancakes over and cook for a further 2 minutes.

Notes

* If you don't want to use alcohol, replace the liqueur with orange flower water (fleur d'oranger).

If not eating straight away, stack on a plate and cover with a clean tea towel.

Jill Colonna

MadAboutMacarons.com