These easy buttermilk pancakes are finished off with a sweet topping of caramelised chestnuts.


  • 500 ml Buttermilk

  • 2 Eggs

  • 2 tablespoons (melted) Butter

  • 2 tablespoons caster sugar

  • 1.5 cups Self Raising Flour sifted with i tsp bi-carb soda

  • Salt

  • Chestnut Topping

  • 375 ml Water

  • 125 g brown sugar

  • 1 stick Cinnamon

  • 1 long strip orange

  • 16 peeled Chestnuts


  • 1.

    Put the buttermilk and eggs into the bowl of a food processor and combine.

  • 2.

    Add the butter and process a further 30 seconds.

  • 3.

    Add the dry ingredients and processs to a smooth batter. Cover with plastic wrap and let stand 10–15 minutes.

  • 4.

    Lightly grease a heavy or non stick pan and set on moderate heat.

  • 5.

    Pour batter into pan to form 11cm -12cm round cakes. Cook until small bubbles appear on top, flip over and cook until golden.

  • 6.

    Serve in a stack with the glazed chestnuts.

  • 7.

    Drizzle liberally with syrup and accompany with a dollop of mascarpone or a knob of butter.

  • Chestnut Topping:

  • 1.

    Put water, brown sugar, cinnamon stick and orange rind into a saucepan and stir until sugar dissolves.

  • 2.

    Bring to the boil and simmer ten minutes.

  • 3.

    Add the chestnuts and simmer 10–15 minutes or until soft and cooked through, being careful not to let them break up into pieces.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 573kj
  • Fat Total 10g
  • Saturated Fat 5g
  • Protein 13g
  • Carbohydrate 108g
  • Sugar 44g
  • Sodium 937mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Food Stylist: Sheridan Rogers

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