Chestnut Pancakes Recipe - 2 Ways

Filmed in Mexico like my other videos.
RECIPE FOR 5-6 PANCAKES
1 - Chestnut Puree Blocks - 10 oz (280g)
2 - Whole Chestnuts - 1/4 lbs (110g)
3 - Milk - 3/4 cup (175ml)
4 - Eggs - 1
5 - All Purpose Flour - 1 1/2 (190g)
6 - Brown Sugar - 4 tbsp (48g)
7 - Vanilla Sugar - 3 tbsp (24g)
8 - Salt - 1/2 tsp (2g)
9 - Baking Powder - 2 1/2 tsp (12g)
10 - Honey - 2 1/2 oz (70g)

INSTRUCTIONS

First wash your hands with water and then take 2 1/2 oz (70g) of chestnut puree, and form it into a ball.
Flatten the ball into a 1/5 inch (5mm) thick disc shape on parchment paper or on anything you can put into the freezer.
The disc should be about 4 inches (10cm) in diameter. You should have 3 discs, having used 7 1/2 oz (210g) of your chestnut puree.
Leave the last 2 1/2 oz (70g) to make the syrup.
Place the chestnut puree discs into the freezer overnight, or at least 6 hours.
Leave them in your freezer until right before use, chestnut puree warms up and becomes soft very fast, the discs also break easily so be careful when handling.

Mix the milk and egg, should take about 10-15 seconds.
Sift the dry ingredients (flour, brown sugar, vanilla sugar, salt, baking powder) into the wet ingredients, then mix.
Let the batter rest for about 1 hour.
Your frying pan should be hot and ready, on low heat.
Take one of the chestnut puree discs out of the freezer and cover one side completely in a thin layer of batter.
Try to be fast as these discs become soft in about 1-2 minutes.
Place the batter covered chestnut disc into the frying pan, and cover the top side in a thin layer of batter.
Cook each side for about 3 minutes, you can flip them multiple times.
Don't worry if the color is brown or dark brown, it can still be slightly undercooked inside.

When you're done with the chestnut discs, chop up 1/4 lbs (110g) of whole boiled/peeled chestnuts, and mix into your remaining batter.
Place into your frying pan. These will have a harder time staying in a perfect disc shape due to the chopped chestnuts inside.
Cook each side for about 3 minutes, you can flip them multiple times.
Same deal, don't worry if the color is brown or dark brown.

Take the last 2 1/2 oz (70g) of chestnut puree and break it up into small pieces into a glass or small mixing bowl.
Mix 2 1/2 oz (70g) of honey with the chestnut puree until smooth.
Pour your honey chestnut syrup onto your pancakes, or dip your pancakes into the syrup.
Enjoy.

DISCLAIMER
1 - This recipe should make 5-6 pancakes. If you wanna make 11-12 pancakes like what you see at the end of my video, double the amount of ingredients.
2 - You can substitute vanilla sugar with vanilla extract, and just put 6 tbsp of brown sugar into your mixture.
3 - Chestnut puree warms up very fast, especially in your hands, be fast with covering them in batter.
4 - On the other hand frozen chestnut discs also break very easily, so be careful handling them.

THESE MIGHT NOT LOOK PERFECT, BUT BY FAR THE MOST DELICIOUS PANCAKES I'VE EVER TRIED.

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