Equipment
Ingredients
Dry Ingredients
- 60 g chestnut flour, sifted
- 90 g all-purpose flour, sifted
- 20 g granulated sugar
- 4 g baking powder
- 2 g baking soda
- 1 g ground nutmeg
- 2 g kosher salt
Wet Ingredients
- 200 g sour cream, room temperature
- 50 ml whole milk, room temperature
- 2 large eggs, separated into yolks and whites
- 30 g unsalted butter, melted and slightly cooled
Cooking
- 20 g unsalted butter
Nutrition (per serving)
Method
Place the chestnut flour, all-purpose flour, sugar, baking powder, baking soda, ground nutmeg, and salt into a fine mesh sieve over a large mixing bowl. Sift the dry ingredients together, discarding any hard chestnut flour clumps that do not pass through.
In a medium mixing bowl, combine the sour cream, whole milk, egg yolks, and melted butter. Whisk vigorously until the mixture is completely smooth and homogeneous.
In a separate clean glass or metal bowl, whip the egg whites until they hold soft peaks. The whites should be frothy and opaque, drooping slightly when the whisk is lifted.
Pour the wet sour cream mixture into the dry flour mixture. Stir gently with a spatula just until the dry ingredients are moistened. A few small lumps are perfectly fine.
Gently fold the whipped egg whites into the batter in two additions. Use a sweeping under-and-over motion with your spatula to retain as much air as possible. Let the batter rest for 10 minutes to allow the flours to hydrate.
Heat a non-stick skillet or flat griddle over medium-low heat. The pan should be around 160C or 320F. Add a small piece of the cooking butter and spread it evenly.
Pour roughly 60ml portions of batter onto the hot skillet, leaving space between them. Cook until the edges appear matte and set, and small bubbles form and pop on the surface.
Carefully slide a spatula under each pancake and flip in one quick motion. Cook the second side until golden brown and the center springs back slightly when pressed.
Transfer the cooked pancakes to a warm plate and repeat the cooking process with the remaining batter, adding more butter to the pan as needed. Serve immediately.
Chef's Notes
- Chestnut flour brings immense flavor but lacks gluten. Blending it with all-purpose flour provides the necessary structure to trap the air bubbles created by the baking powder and sour cream.
- Sour cream is highly acidic, which is why baking soda is included. The reaction between the two provides a rapid, strong lift the moment the batter hits the heat.
- Whipping the egg whites separately is a classic technique for lightening heavy batters. The physical air trapped in the foam expands under heat, pushing the pancake upwards.
- Always grate nutmeg fresh if possible. Pre-ground nutmeg loses its volatile aromatic oils rapidly, whereas fresh whole nutmeg brings bright, peppery warmth.
Storage
Refrigerator: 3 days — Store in an airtight container separated by parchment paper.
Freezer: 1 month — Freeze flat before transferring to a freezer bag.
Reheating: Toast frozen or refrigerated pancakes in a standard toaster on a medium setting until warmed through and crisp on the edges.
