Recipe for a perfect Sunday morning: Start with a bowl of softened acorns - removed from their hulls, and boiled until they're leached of tannins.
Most recipes call for roasting the acorns and grinding them into flour, but we simply took the softened acorns and ground them into a moist meal with fingers. (It was much less laborious and, I think, made for a nice pancake.)
Acorn Pancake Recipe:
2 1/4 cups white flour
3/4 cup acorn meal
3 1/2 tsp baking powder
2 tsp salt
3 tbsp sugar
1/2 cup dried cranberries
2 beaten eggs
1 tbsp melted butter
1 1/4 cup milk
1/3 cup applesauce
3/4 tsp vanilla
We mixed these ingredients to combine and then cooked them on a griddle until they were nice and browned on both sides.
The pancakes were incredibly flavorful, earthy, and delicious served with maple syrup. This was just made up on the fly. You may need to add more or less flour or milk depending on how moist your acorns are. It's enough for 3-4 hungry people.
And to complete the morning? I finished my first Jaywalker sock.
We are trying these this morning! We'll let you know hopefully how they come out. Thanks for the post.
ReplyDeleteI'm going to make these for my mom's birthday. Thanks for the recipe! (I'm going to grab some and see how they taste, too.)
ReplyDeleteThanks for the post.
ReplyDeleteI'm going to make them for my 3rd graders...we're reading "My Side of the Mountain" by Jean Craighead George and they are all so curious about how they taste.
I'll let you know how it goes!
Using your recipe as inspiration, we made acorn pancakes and blogged about it here:
ReplyDeletehttp://www.greenphonebooth.com/2009/10/local-harvest-foraging-for-acorns.html (We faked it since we did not have all the ingredients you called for.) They were delicious! Thank you.
@thebeloved we are to! it is a great book and they taste GREAT!
ReplyDeleteThis was a wonderful recipe. Thank you so much! I didn't have any applesauce so I used pumpkin puree and it turned out just fine -- a lovely autumn harvest pancake. :)
ReplyDeleteI would like to try these. How do I soften the acorns? Which part is the hull? How do I recognize that tannins have been leached? I took an acorn apart, and saw that there's the shell, the fuzz, and something else, but I don't know what's what.
ReplyDeleteAlso, does it matter whether the acorns are brown vs. almost white or somewhere in-between?
I have no idea what to do here. Im looking for something for my work
ReplyDelete