Buckwheat Pancakes with Chestnut Purée (Le Pain)

Buckwheat Pancakes with Chestnut Purée

Serves 4 - 6

Ingredients: 

• 1 1/2? cup (6 oz/175 g) buckwheat flour
• 3/4 cup? (4 oz/125 g) rice flour
• 1/3? cup (2 oz/50 g) chestnut flour
• 2 1/4? tsp (1/3? oz/12 g) active dry yeast (fast-action dried yeast)
• 1 1/2 cups milk (12 fl oz/350 ml) whole (full-fat) milk
• 2 eggs, lightly beaten
• 1 tsp sea salt
• 3 tbsp superfine (caster) sugar
• 4 tbsp canola (rapeseed) oil
• sunflower oil, for frying the pancakes

To serve: 

• 1 cup (8 oz/250 g) chestnut purée
• 2/3 cup (5 oz/150 g) crème fraîche

Instructions

1. Mix the flours and yeast together in a mixing bowl, then make a well in the middle. Pour in the milk, then add the eggs, salt, sugar and canola (rapeseed) oil, whisking continuously to create a thick batter. These flours - particularly the buckwheat - are more absorbent than wheat flour, so you may need to add another tablespoon of milk. Cover and set aside for 30 minutes to let the yeast start bubbling and the starch cells in the flour swell. 
2. Heat about 1 teaspoon of sunflower oil in a large nonstick skillet or frying pan over medium heat, brushing off the excess with paper towels before frying the pancakes. Drop a large spoonful or ladleful of batter (depending on the size you want your pancakes to be) into the pan to make thick pancakes. Cook 3 - 4 pancakes at a time, depending on the size of your pan. Cook the pancakes 2 - 3 minutes on each side - when you see bubbles forming on the surface, they are ready to be flipped over. 
3. Keep the pancakes warm in a low oven while you finish cooking the remainder. Serve immediately with the chestnut purée and crème fraîche spooned on top. 
4. To make a fruity version of these pancakes, stir a handful of blueberries, sliced strawberries or pitted cherries into the batter just before you start frying your pancakes.