Serves 4 (makes about 20 pancakes)

 

500ml buttermilk

2 eggs

2 tbsp melted butter

2 tbsp caster sugar

1½ cups SR flour, sifted with 1 tsp Bi-carbonate of soda

Pinch of salt

375ml water

125g brown sugar

1 cinnamon stick

Long strip of orange rind

16 peeled chestnuts

Pancakes

Combine buttermilk and eggs in a food processor. Add the butter and process a further 30 seconds. Add the dry ingredients and process 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 chestnut topping and accompany with mascarpone or butter.

Chestnut Topping

Stir water, sugar and cinnamon stick and orange rind in a saucepan until the sugar dissolves. Bring to the boil and simmer ten minutes. Add the chestnuts and simmer 10-15 minutes (until soft and cooked through), being careful not to let the chestnuts break up.