Cream Cheese Chestnut Pancakes Recipe

Filmed in Mexico like my other videos.
RECIPE FOR 11-12 PANCAKES
7 oz - (200g) Cream Cheese
3.5 oz (100g) Sugar
3.5 oz - (100g) Whole Chestnuts
1 1/2 cup - (350ml) Milk
3 cup - (380g) Flour
3/4 cup - (125g) Sugar
1 1/2 tbsp - (20g) Baking Powder
2 Eggs
1 tsp - (6g) Salt

INSTRUCTIONS
Use a hand mixer to beat 7 oz (200g) of cream cheese until smooth. Add 3.5 oz (100g) of sugar, and mix until smooth.
Place enough cream cheese onto parchment paper to make 1/5 inch (5mm) thick discs. The discs should be about 4 inches (10cm) in diameter. Make 4 discs out of pure cream cheese, then place into your freezer for at least 12 hours.
Chop up 3.5 oz (100g) of whole chestnuts, then mix into your remaining cream cheese. Make cream cheese discs just like before, these can be 1/3 inch (8mm) thick.
Make as many discs as you can out of the remaining cream cheese mix, and put into your freezer for at least 12 hours.
Add 3 cups (380g) of flour into a bowl, add 3/4 cup (125g) of sugar (I used vanilla sugar and powdered sugar), and add 1 tsp (6g) of salt. Mix 2 eggs and 1 1/2 cup (350ml) of milk.
Mix your dry ingredients with your wet ingredients, then let the batter rest for about 1-2 hours.
Take your frozen cream cheese CHOPPED CHESTNUT discs out of your freezer 1 at a time before use. Remember just like with the Chestnut Pancakes Recipe, these discs become soft in about 1-2 minutes, so you have to work fast.
Cover one side of the disc with pancake batter. Your pan should be hot and ready on medium heat. Place the disc into your hot pan, then cover the top side in pancake batter too, and cook each side for about 3 minutes.
Cover the edge of your pancakes as well, so your cream cheese doesn't flow out. Pressing down on the disc pushes some batter beyond the edge, making it easier to cover the top side completely in batter.
The PURE cream cheese discs melt in about 20-30 seconds after you take them out of the freezer, while the CHOPPED CHESTNUT cream cheese discs stay frozen much longer.

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