Chestnut Pancakes with Cinnamon Ricotta Cream

IMG_20151012_1429372121/2 cup boiled, shelled and mashed chestnuts  (300 gr.)
1 cup (100 gr.) flour (preferably whole wheat)
2 tbsp (30 gr.) melted and cooled butter
2 eggs
1 1/4 cups (300 gr.) milk (or almond, oat milk)
4 tbsp brown sugar (50 gr.)
1 tsp baking powder
pinch of salt

for ricotta cream:
1/2 cup (100 gr.) ricotta
3 tbsp Greek yogurt
1/2 tsp cinnamon
1 tbsp powdered sugar

olive oil/butter for frying (2-3 tbsp)

1. Beat eggs and sugar  until fluffy.
2. Mix in the cooled butter, mashed chestnuts, flour sifted with baking powder and
milk. (do not over mix)
3. Fry 3 or 4 pancakes at a time (about 1/4 cup each) in the hot oil. Turn to other
side when golden. (I cover the pan and cook over low heat)
4. Serve with the ricotta cream (Beat ricotta, yogurt, sugar and cinnamon together)