Acorns are rarely used as ingredient in Britain but are very versatile. This year I won my battle against squirrels and picked plenty of acorns, which I wanted to use to make bread. I was also suggested I could make pancakes as well so I did not hesitate. They were sublime!
The acorn flour adds a sweet nutty flavour to the pancakes, with an earthy aroma that makes them unique. They can be topped with anything sweet: honey, syrup, jam or berries…
- 1 cup of acorn flour
- 1 cup of white flour
- 1 teaspoon of sugar
- 2 teaspoons of baking powder
- 2 eggs
- 1/4 cup of butter
- 2 cups milk
- Mix the flours, sugar and baking powder in a large bowl.
- Combine separately butter, eggs and milk and lightly whisk together until it gets a smooth consistency.
- Put together both mixtures into the large bowl.
- Add more milk if the batter appears too thick or more flour if too thin, as acorn flour consistency may vary. The batter should be thin enough to pour, but not runny.
- Heat a non-stick frying pan over medium heat and add a knob of butter.
- Fry the pancake batter until the top of the pancake begins to bubble and the bottom is slightly brown for about three minutes. Turn it over and cook both sides until they are barely firm to the touch.
- Serve hot and top up with honey or syrup