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Necci
Chestnut Pancakes



Necci pancakes are made from chestnut flour

We are a big fan of the chestnut flour - one of the most interesting types of gluten-free flours which we like to use in a many delicious sweet and savoury treats.

One of the simplest dishes that can be made from this flour are Italian necci - a sort of pancakes traditionally eaten plain or with a dollop of fresh ricotta cheese. 

Making necci is so easy and besides chestnut flour you will need only water, olive oil and a pinch of salt. Naturally sweet chestnut flour tends to compress itself into lumps so be sure to sift it before use.

For frying use a non-stick skillet (greased with an oil) so these pancakes don't stick. Also gently use a silicon spatula to loosen pancakes all the way around before flipping on the other side.

This sweet, nutty pancakes couldn't be easier to make and are ideal as breakfast or dessert.

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Necci Chestnut Pancakes
Recipe

Necci - Tuscan chestnut flour pancakes

SERVES: 8
COOKS IN: 10 minutes
DIFFICULTY: Super easy

Ingredients

FOR THE PANCAKES

  • 200 g chestnut flour
  • 300 ml water
  • 1 tablespoon of olive oil
  • 1 pinch of salt
  • Olive oil for greasing

FOR THE FILLING

  • 200 g fresh ricotta
  • 1 tablespoon sugar

Preparation

  1. Sift the chestnut flour in a medium bowl and add a pinch of salt. It's important to sift it as it tends to compress itself into lumps. Add water gradually and whisk together until you get a smooth and dense batter. Add 1 tablespoon of olive oil. Cover with plastic lid and let it rest for at least one hour.

  2. Heat a non-stick skillet (greased with an oil) over a medium heat. Pour a ladle of batter into the centre of the pan. Tilt the pan to spread the batter evenly, then cook until the edges start to firm up and the bottom is evenly browned, approximately 2 minutes. Gently use a spatula to loosen all the way around the pancake before flipping. Cook the other side until evenly browned before removing from heat.

  3. Transfer the necci to the plate and repeat the process with the remaining batter.

  4. In a small bowl, combine the ricotta cheese with a tablespoon of sugar. Spread it onto a each necci, wrap the edges of the necci around the filling and serve immediately.


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