Grilled buttermilk and chestnut pancakes with pancetta and honey

This American brunch classic has been given an unusual and delicious twist with the addition of a little chestnut flour, sliced fresh chestnuts and chestnut honey. I like to cook the pancakes first and then quickly grill them over the charcoal before topping with some smoky grilled pancetta. If you’re feeling naughty, you could make this super-deluxe with the addition of fresh blueberries and some thick organic yogurt or clotted cream.

Serves 4 (makes 4 large pancakes)

12 slices medium-cut smoked pancetta or smoked streaky bacon

2 Tbsp chestnut or blossom honey

2 fresh chestnuts, roasted, peeled and roughly chopped – optional

For the pancake batter

100g (¾ cup) plain (all-purpose) flour, sifted

25g (3 Tbsp) chestnut flour, sifted

1 tsp bicarbonate of soda (baking soda)

1 tsp fine salt

50g (3½ Tbsp) unsalted butter, melted

250ml (1 cup) buttermilk

First make the pancake batter. Stir together the flours, bicarbonate of soda and salt, then add the melted butter. Lightly whisk in the buttermilk, leaving the batter slightly lumpy. Set aside to rest for 20 minutes before cooking.

Light the barbecue and set for direct/indirect cooking.

Place a medium non-stick frying pan in the direct heat zone and, when it is hot, add a ladleful of the pancake batter – it will be quite thick, so you’ll need to spread the batter around the pan with a spoon or spatula. Cook for 2 minutes until set, then turn and cook for 2 minutes on the other side. Transfer the cooked pancake to the indirect heat zone to keep warm while you make the rest.

Once you’ve made all the pancakes, place them on the grill in the direct heat zone for 1 minute on each side. Grill the pancetta slices on both sides until cooked through and a little crispy.

Serve the pancakes with the pancetta on top, finishing with a good drizzle of honey and the fresh chestnuts, if you’re using them.