These pancakes are made with a special type of flour that is milled from chestnuts, giving them a nutty flavor that is unlike any other pancake out there. The chestnut flour also gives the pancakes a beautiful golden color.
Necci: Tuscan chestnut flour pancakes are incredibly light and fluffy
Because the chestnuts are milled into a very fine powder, Necci: Tuscan chestnut flour pancakes are incredibly light and fluffy, making them the perfect morning treat. Serve them with your favorite toppings and enjoy!
These classic stuffed chestnut flour pancakes are a popular Tuscan dessert typically filled with a combination of fresh sheep’s milk ricotta cheese and honey.
Necci is often prepared on a special set of long-handled, flat iron paddles called testi. Both paddles are heated and the batter is then poured onto the bottom plate, while the other is placed on top. The two hot plates cook the batter evenly on both sides and make it easier to flip the tender pancake inside without tearing it.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 15 minutes
Cook time: 25-30 minutes
Makes 6 necci
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Ingredients
- Ingredients:
1¼ c. chestnut flour sifted - 1 c. water
- ¼ t. salt
- ⅓ c. extra virgin olive oil, divided
- ⅔ c. fresh Ricotta cheese
- 3 T. honey
1 t. ground cinnamon (optional)
Instructions
Directions:
- Prepare the batter by combining the sifted chestnut flour, water, salt, and 1 tablespoon olive oil in a large bowl. Stir batter with a fork until smooth with no lumps remaining. Cover batter and set aside for at least one hour.
- In a small bowl, combine the Ricotta, honey, and ground cinnamon, if using. Cover and set aside until ready to use. (Refrigerate if the wait time is more than 2 hours).
- To prepare the necci, heat a scant tablespoon of olive oil in a large non-stick skillet over medium heat. Swirl the pan to evenly coat the bottom with the olive oil.
- Ladle ⅙ of the batter into the preheated skillet and immediately spread into a thin, round layer with the bottom of the ladle. Cook until the edges start to firm up and the bottom is evenly browned approximately 2 minutes. Gently use a spatula with a thin edge to loosen all the way around the pancake before flipping. Cook the remaining side until evenly browned before removing from heat.
- Transfer the cooked necci to a plate and repeat the process five more times with the remaining batter, adding a bit more olive oil to the skillet between each batch. Add a layer of parchment paper or plastic wrap between each warm necci to prevent sticking.
- To serve, place one of the prepared necci on a clean, dry work surface and spoon ⅙ of the honey Ricotta mixture down the center. Wrap the edges of the necci around the filling to secure. If needed, add a little dab of honey and ricotta to the edge of the necci to hold the wrapped edges in place.
- Repeat this process with the remaining necci and serve immediately. Enjoy!
Substitutions
Necci is a type of Tuscan pancake made with chestnut flour. They are traditionally served with ricotta cheese and honey, but there are many ways to enjoy them. If you're looking for a gluten-free option, you can substitute rice flour or almond meal for the chestnut flour.
You can also experiment with different types of cheese, such as gorgonzola or Parmesan. For a sweeter option, you can add chocolate chips or chopped nuts to the batter. Necci are versatile and easy to make, so feel free to experiment until you find your perfect combination.
Storage
Necci: Tuscan Chestnut Flour Pancakes can be stored in the fridge for 2 to 3 days. After that, they should be thrown out. If you want to keep them fresh for as long as possible, store them in an airtight container.
Necci: Tuscan Chestnut Flour Pancakes are a delicious and easy way to enjoy a classic Tuscan dish. They can be made ahead of time and stored in the fridge, so you can have a delicious breakfast or snack any time you want.
Necci: Tuscan Chestnut Flour Pancakes are a great way to start your day or enjoy a mid-day snack. If you're looking for a delicious and easy way to enjoy a classic Tuscan dish, Necci: Tuscan Chestnut Flour Pancakes are a great option.
Top tip
Fortunately, this recipe can also be made without any special equipment. All you need is a large non-stick skillet and a spatula with a thin, clean edge to gently lift the fragile pancake prior to flipping it.
Tip: The addition of a little olive oil to the necci batter helps hold it together better, as well.
