This year I won my battle against squirrels and I picked plenty of acorns which I wanted to use to make bread. I was also suggested I could make pancakes as well and they were really easy, so I did. Now, it has become my favourite autumnal breakfast.
Acorn is very rare used as ingredient in Britain but it is very nice indeed. The pancakes look wonderful and taste fantastic: they give an earthy aroma, brown colour and a sweet and nutty flavour to the pancakes that makes them unique.
They suit best topped up with honey, golden syrup and even Christmassy mulled wine syrup and you can make them gluten-free by mixing acorn flour with buckwheat flour.
Please, note you have to make acorn flour first. You can see full recipe here.
- 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, as one might imagine.
- 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