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Ingredients
Equipment images are illustrative. Exact products may vary.
Instructions
- Whisk both flours and both sugars in a bowl. Whisk in eggs and milk gradually until the batter is smooth.
- Whisk in the weighed browned butter while just warm. Cover and refrigerate overnight.
- Stir the chilled batter thoroughly before cooking.
- Heat a 9–10-inch nonstick skillet over medium heat and wipe with a thin film of butter.
- Stir the batter. Pour in a small ladleful and immediately tilt the pan to spread it into a thin layer. Adjust the amount for your pan rather than making a thick pancake.
- Cook until the surface sets and the edge releases. Turn with a thin spatula and cook the second side until set and lightly colored. Adjust the heat to prevent scorching.
- Transfer to a plate and repeat, lightly greasing the pan as needed. Serve with a separately prepared filling. Cool any extra promptly and refrigerate within 2 hours.
Notes
Contains wheat as well as chestnut flour; this is not a gluten-free formula.
The control represents one batch, with yield depending on pan size.
