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Maggie Beer

Chesnut flour pancakes

Chestnut Flour Pancakes with Lady Finger Bananas

Chesnut flour pancakes

Step 1: Peel bananas and cut length ways, then drizzle with Verjuice to stop oxidisation.

Tip: Skin has to be quite black for them to be ripe.

Step 2: Mix together chestnut flour, egg and milk in a bowl and mix well to make to pancake batter.

Step 3: Heat a medium sized fry pan over medium to low heat and brush with butter.

Step 4: Pour some of the batter into the pan to make a ten centimetre pancake. Cook for a few minutes and flip once bubbles begin to form on top of the pancake. Repeat for the remainder of the batter and set aside.

Step 5: To serve, layer the pancakes and bananas whilst hot and top with a scoop of Salted Honey and Roast Almond Ice Cream.

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