Heavenly Necci
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Ingredients
- ½teaspoon salt
- ½teaspoon baking soda
- ¼teaspoon nutmeg
- 3tablespoons superfine sugar
- 2tablespoons cake flour
- 1tablespoon chestnut flour
- 1tablespoon whole-wheat flour
- 4large organic eggs, lightly beaten
- 1½cups sour cream
- Vegetable shortening for greasing griddle
- Chestnut honey, for serving
- Pecorino Toscano or sheep’s-milk ricotta, for serving
Nutritional analysis per serving (40 servings)
36 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 41 milligrams sodium
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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Preparation
- Step 1
In a medium bowl, sift together the salt, baking soda, nutmeg, sugar and flours. Make a well in the center of the dry ingredients, then add the eggs and sour cream, and beat until smooth. The mixture will be very loose. Chill the batter for at least 30 minutes.
- Step 2
Heat a griddle over medium-high heat. Lightly grease the griddle with shortening. Drop tablespoons of chilled batter onto the hot griddle (the pancakes should spread about 3 inches). When bubbles appear on the surface of the pancakes and the bottoms are lightly browned, flip them gently and brown the other side, about 2 minutes total.
- Step 3
Serve warm with chestnut honey and a wedge of young pecorino Toscano or a spoonful of ricotta.
- VariationsRicotta Hots: 1 cup sour cream and 1 cup drained ricotta make really rich cakes that are easier to handle and still fluffy. (To drain ricotta, spoon it into a strainer lined with cheesecloth; set the strainer over a bowl and place it in the refrigerator overnight.)Oven Hots: Heat the oven to 500 degrees. Rub a 6-inch skillet with shortening, then heat in the oven until smoking. Pour a thin layer of batter into the skillet and place in the oven until set, about 5 minutes. The cake should bubble and brown around the edges but remain soft and creamy in the middle. Serve warm with powdered sugar, chestnut honey and ricotta or pecorino.
Private Notes
Comments
The Ricotta Hots version has been our family favorite pancake recipe for a dozen years! Everyone we have ever made it for has asked for the recipe. People who claimed to make the best pancakes have had to stand down after trying these fluffy delights. They are best right off the griddle, so the pancake maker must commit to standing at the stove until the batter is gone & everyone has had their fill. We sub all-purpose flour for the chestnut flour due to a nut allergy in the family.
Too complicated and not letting the chestnut flour shine. Just do equal parts chestnut flour and milk or water (or 50-50), pinch of salt, and et voila.