Chestnut flour pancakes with apples

1. Break the eggs, separating the whites from the yolks. Beat the egg whites until stiff peaks with a pinch of salt.

2. Put egg yolks in a bowl and beat lightly with milk. Add the chestnut flour, wheat flour, baking powder and sugar. Gently fold the egg whites into the batter. Let rest for 1 hour.

3. Peel the apples. Remove the core and seeds. Cut into small dice. Sprinkle with lemon juice. Fry them in a pan with butter and honey. Sprinkle with cinnamon.

4. Cook the pancakes in a small pan with oil. Let brown on both sides for a few minutes and serve immediately with the apples with honey.

Photo credit: Sucré Salé