A recipe for acorn pancakes
Although acorns are not commonly used as an ingredient in the British Isles, they are surprisingly versatile. This year, I was determined to gather as many acorns as possible, despite the fierce competition with squirrels. My plan was to make acorn bread, but a friend suggested that I also try making pancakes. Without hesitation, I gave it a shot – and the result was sublime!
Acorn flour provides pancakes a delightful, sweet and nutty flavour that is enhanced by its earthy aroma. The resulting pancakes are truly unique and make for a scrumptious treat. To complement their delicious flavour, you can top them with a variety of sweet toppings such as honey, syrup, jam or fresh 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
- In a large mixing bowl, whisk together the white flour, acorn flour, sugar, baking powder until well combined.
- In a separate bowl, whisk together the melted butter, eggs, and milk until smooth.
- Add the wet ingredients to the dry ingredients and whisk until just combined. If the batter appears too thick, add more milk. If it’s too thin, add more flour, as the consistency of acorn flour 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 small knob of butter.
- Fry until the top of the pancake begins to bubble and the bottom is slightly browned, about 2-3 minutes. Use a spatula to flip the pancake and cook for an additional 1-2 minutes until the other side is cooked through.
- Repeat with the remaining batter, adding more butter to the pan as needed.
- Serve the pancakes hot with honey or syrup on top.