Gluten-free Sweet Chestnut Pancakes

Ingredients

 * 3 eggs
 * ½ pint water or milk
 * 4 ounces sweet-chestnut purée
 * 4 ounces rice flour
 * 4 ounces cornmeal
 * pinch salt to taste
 * ½ teaspoon bicarbonate of soda
 * ¼ teaspoon tartaric acid
 * 1 tablespoon olive oil
 * ½ ounce sugar

Directions

 * 1) Beat the eggs, sweet-chestnut purée, oil and milk together.
 * 2) Mix all the dry ingredients.
 * 3) Then quickly mix the wet and dry ingredients together.
 * 4) You can usefully leave the mixture to stand for a couple of hours before cooking.
 * 5) Cook on an iron griddle in the traditional way or heat a strong frying pan with enough oil to coat the bottom but no more.
 * 6) The oil should not be hot enough to smoke.
 * 7) Drop spoonfuls of the mixture into the pan.
 * 8) After a few moments turn and flatten the pancakes slightly - they will rise again.
 * 9) Cook until both sides are light brown.
 * 10) Serve hot with butter and jam.