- 100 g all-purpose flour
- 60 g chestnut flour
- 20 g granulated sugar
- 10 g baking powder
- 20 g melted butter
- 150 ml milk
- rum or liqueur
- 30 g raisins
- 1 small apple
- peanut oil, for frying
- powdered sugar, for dusting
Soak the raisins in rum or liqueur for at least 30 minutes. This will plump them up, adding flavor and moisture to the pancakes. Set aside.
Mix the flours (all-purpose and chestnut flour) along with baking powder in a bowl. Stir well, ensuring that the dry ingredients are evenly distributed throughout the mixture.
Add the sugar, melted butter, and milk to the flour mixture. Whisk everything gently until you get a smooth, lump-free batter with a uniform consistency. Avoid over-mixing.
Drain the raisins, reserving two tablespoons of the soaking liquid. Add the raisins and finely diced apple pieces (peeled and cored) to the batter. Mix carefully to combine.
Stir the batter gently, making sure that the raisins and apples are evenly distributed throughout. The batter should be thick but pourable for frying.
Heat the oil in a deep pan to about 170°C (340°F). This temperature ensures that the pancakes will cook through, becoming golden and crispy on all sides.
Fry the pancakes, using two teaspoons to drop batter into the hot oil. Turn them to brown evenly, ensuring each side is crispy. Drain on paper towels.
Dust the pancakes with powdered sugar and serve them hot. Enjoy the crispy, sweet flavor with the soft interior of the pancakes.