Saturday 4 November 2017

栗どら焼き Japanese mini pancakes with Sweet Chestnut Puree filling


It was such fun to make chestnut puree from the sweet chestnuts that I collected from the local woods. Although it was a bit of an effort to make smooth puree it was absolutely worth it.
So, I was wondering what else I could make with my lovely chestnut puree apart from Mont Blanc.
This year, I made dairy-free puree, so it's basically Japanese 栗あん (kiri-ann)or 栗きんとん(kuru-kinton) after all. Why not make a little 栗どら焼き for fun. どら焼き are mini pancakes with aduki puree filling. But chestnut puree filling is also very popular especially in autumn in Japan. It's a seasonal treat.  They are lovely little things to eat with some Japanese green tea.




Ingredients for mini pancakes (about 20 pancakes)

  • 1 cup self raising flour
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1 teaspoon sugar
  • 1 egg
  • 1 teaspoon vegetable oil
Method
  1. Put all the ingredients in a jug and mix well.
  2. Heat the frying pan with a little oil and make mini pancakes.
  3. Cool the pancakes on the rack.
  4. When they are cooled, sandwich the 2 pancakes with the chestnut puree filling.
Please see the recipe for making sweet chestnut puree on the "Mini Mont Blanc" post. 





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