Necci Toscani (Tuscan Chestnut Flour Pancakes) Recipe Guide
Necci Toscani
Equipment
- Equipment Needed
- Mixing bowl
- Whisk or fork
- Non-stick skillet or griddle
- Ladle
- Spatula
- Serving plate
Ingredients
- Ingredients:
- 200 g 1 ¾ cups chestnut flour
- 300 ml 1 ¼ cups water
- Pinch of salt
- Olive oil or butter for greasing the skillet
- Optional Toppings:
- Ricotta cheese
- Honey or jam
- Nutella or melted chocolate
- Chopped nuts e.g., walnuts or hazelnuts
Instructions
- Step-by-Step Instructions:
- Step 1: Prepare the Batter
- In a mixing bowl, sift the chestnut flour to remove any lumps.
- Add a pinch of salt for balance.
- Gradually pour in the water while whisking continuously to create a smooth, lump-free batter. The consistency should resemble that of crepe batter thin but not too watery.
- Step 2: Rest the Batter
- Let the batter stand for about 5 minutes to allow the flour to absorb the water fully.
- Step 3: Heat the Skillet
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with olive oil or butter.
- Step 4: Cook the Pancakes
- Using a ladle, pour a small amount of batter into the skillet, tilting it to spread the batter evenly. Aim for thin pancakes, about 5–6 inches in diameter.
- Cook for 2–3 minutes until the edges start to lift and the bottom is golden brown. Flip carefully with a spatula and cook the other side for another 1–2 minutes.
- Transfer to a plate and repeat with the remaining batter, greasing the skillet as needed.
- Step 5: Serve and Enjoy
- Serve warm, stacked or folded, topped with ricotta cheese and a drizzle of honey or any topping of your choice.
- Variations, Tips, and Substitutions:
- Dairy-Free Option: Use coconut cream or almond cream instead of ricotta.
- Gluten-Free Note: Chestnut flour is naturally gluten-free, making this dish suitable for those with gluten intolerance.
- Sweetened Pancakes: Add 1–2 tablespoons of sugar or honey to the batter if you prefer sweeter pancakes.
- Savory Twist: Omit sweet toppings and pair with cheese and prosciutto for a unique appetizer.
- Pro Tip: If you can't find chestnut flour locally, try online specialty stores or substitute with buckwheat flour for a slightly different flavor.
Notes
Necci Toscani, a rustic specialty from Tuscany, are delightful chestnut flour pancakes that capture the essence of Italian countryside cuisine. Traditionally cooked over an open fire using cast-iron plates called testi, they have a naturally sweet, nutty flavor and are often served with ricotta or honey. From my own personal experience, these pancakes are not only a delicious treat but also a wonderful way to explore Italy’s culinary heritage. Let me show you how I make Necci Toscani, so you can bring a touch of Tuscany to your kitchen.
Notes on What to Expect When Making Necci Toscani:
- Batter Consistency: The batter might seem thinner than what you’re used to with pancakes, but this is normal for Necci Toscani. It should have a smooth, pourable consistency, similar to crepe batter. If it feels too thick, add a little more water, a tablespoon at a time.
- Cooking Aroma: As the pancakes cook, you’ll notice a nutty, earthy aroma from the chestnut flour, which is one of the highlights of this recipe. It’s warm and inviting, filling your kitchen with a rustic, comforting scent.
- Flipping Technique: The pancakes are delicate and slightly elastic due to the chestnut flour. Use a non-stick skillet and a thin spatula for flipping. Be gentle to avoid tearing them.
- Appearance: The pancakes will have a rich brown color with slightly darker edges. This is typical due to the natural sugars in chestnut flour caramelizing during cooking.
- Texture: Once cooked, Necci Toscani are soft but firm enough to hold their shape when folded or rolled. They’re less fluffy than traditional pancakes but more substantial than crepes.
- Serving Versatility: These pancakes are a blank canvas. Whether you choose sweet or savory toppings, they adapt beautifully, making them a versatile addition to your recipe collection.
- Time-Sensitive Cooking: They cook quickly, so keep an eye on them to avoid overcooking. Once bubbles form and the edges lift, it’s time to flip.
- Rustic Feel: Don’t worry if your pancakes aren’t perfectly round—Necci Toscani are meant to be rustic and authentic, embracing imperfections as part of their charm.
- Cleaning Tip: Chestnut flour can leave a slight residue on the skillet. After cooking, let the skillet cool and clean it with a soft sponge to avoid scratching the surface.
Making Necci Toscani is a sensory experience, from the fragrant batter to the golden-brown pancakes that emerge, giving you a true taste of Tuscany in every bite.
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Time to Stand: 5 minutes
- Total Time: 35 minutes
- Ease of Cooking: Easy
- Servings: 6 (2 pancakes per serving)
- Calories: ~200 per serving (without toppings)
- Cost of Ingredients: Moderate (~$10–$15)
- Cuisine: Italian (Tuscan)
- Course: Dessert or Breakfast
Equipment Needed:
- Mixing bowl
- Whisk or fork
- Non-stick skillet or griddle
- Ladle
- Spatula
- Serving plate
- Check out the must-have equipment and ingredients for making a Savory #Necci Toscani here.
Ingredients:
- 200g (1 ¾ cups) chestnut flour
- 300ml (1 ¼ cups) water
- Pinch of salt
- Olive oil or butter for greasing the skillet
Optional Toppings:
- Ricotta cheese
- Honey or jam
- Nutella or melted chocolate
- Chopped nuts (e.g., walnuts or hazelnuts)
- Check out the must-have equipment and ingredients for making a Savory #Necci Toscani here.
Step-by-Step Instructions:
Step 1: Prepare the Batter
- In a mixing bowl, sift the chestnut flour to remove any lumps.
- Add a pinch of salt for balance.
- Gradually pour in the water while whisking continuously to create a smooth, lump-free batter. The consistency should resemble that of crepe batter—thin but not too watery.
Step 2: Rest the Batter
- Let the batter stand for about 5 minutes to allow the flour to absorb the water fully.
Step 3: Heat the Skillet
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with olive oil or butter.
Step 4: Cook the Pancakes
- Using a ladle, pour a small amount of batter into the skillet, tilting it to spread the batter evenly. Aim for thin pancakes, about 5–6 inches in diameter.
- Cook for 2–3 minutes until the edges start to lift and the bottom is golden brown. Flip carefully with a spatula and cook the other side for another 1–2 minutes.
- Transfer to a plate and repeat with the remaining batter, greasing the skillet as needed.
Step 5: Serve and Enjoy
- Serve warm, stacked or folded, topped with ricotta cheese and a drizzle of honey or any topping of your choice.
Variations, Tips, and Substitutions:
- Dairy-Free Option: Use coconut cream or almond cream instead of ricotta.
- Gluten-Free Note: Chestnut flour is naturally gluten-free, making this dish suitable for those with gluten intolerance.
- Sweetened Pancakes: Add 1–2 tablespoons of sugar or honey to the batter if you prefer sweeter pancakes.
- Savory Twist: Omit sweet toppings and pair with cheese and prosciutto for a unique appetizer.
Pro Tip: If you can’t find chestnut flour locally, try online specialty stores or substitute with buckwheat flour for a slightly different flavor.
- Check out the must-have equipment and ingredients for making a Savory #Necci Toscani here.
Notes on What to Expect:
Necci Toscani have a distinctive, earthy sweetness thanks to chestnut flour. Their texture is soft yet slightly elastic, similar to crepes. Paired with creamy ricotta and honey, they are both comforting and indulgent. These pancakes are thinner than American pancakes but thicker than French crepes.
Nutritional Information (Per Serving):
- Calories: ~200
- Protein: 3g
- Fat: 2g
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 4g
I hope this guide has made making Necci Toscani seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment! 😊
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
