Put the buttermilk and eggs into the bowl of a food processor and combine.
Add the butter and process a further 30 seconds.
Add the dry ingredients and processs to a smooth batter. Cover with plastic wrap and let stand 10–15 minutes.
Lightly grease a heavy or non stick pan and set on moderate heat.
Pour batter into pan to form 11cm -12cm round cakes. Cook until small bubbles appear on top, flip over and cook until golden.
Serve in a stack with the glazed chestnuts.
Drizzle liberally with syrup and accompany with a dollop of mascarpone or a knob of butter.
Put water, brown sugar, cinnamon stick and orange rind into a saucepan and stir until sugar dissolves.
Bring to the boil and simmer ten minutes.
Add the chestnuts and simmer 10–15 minutes or until soft and cooked through, being careful not to let them break up into pieces.
Food Stylist: Sheridan Rogers
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