Acorn Flour Pancakes

Acorn Flour Pancakes is a modern British recipe for a classic pancake made with acorn flour combined with plain flour and bound with egg. The full recipe is presented here and I hope you enjoy this classic British version of: Acorn Flour Pancakes.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+preparing the flour)

Makes:

6

Rating:

Tags : Wild FoodMilk RecipesBritish Recipes

It's a little known fact that traditional pancakes can be made with up to 1:1 ratio of wheat flour to any adulterant (basically any non-gluten containing flour). Typically these additives are added for taste or other benefits and the acorn flour used here gives a very different texture and a slightly nutty taste.

Ingredients:

70g plain flour
70g acorn flour
2 tsp baking powder
1/4 tsp salt
1 tbsp sugar
1 egg
240ml milk
2 tbsp oil (grapeseed oil is good, for flavour)
butter for frying.

Method:

To make acorn flour: During the autumn collect ripe acorns. Place on a baking tray and dry roast them in an oven on it's lowest setting for at least 5 hours. When the acorns are done crack and shell them. Place them in water in a large bucket and allow to soak for at least a week. Change the water at least twice a day. This process leaches away the tannin which is what makes acorns bitter (tannin in large quantities is toxic so you need to complete this process carefully).

When you think you have soaked the acorns long enough bite into an acorn. If it still tastes bitter then soak for longer. If you can only detect a trace of bitterness, or no bitterness then the acorns are ready. Grind the acorns whilst still wet either in a coffee grinder or a blender. Place the resultant meal in pans or on baking trays and place to dry either in the sun or in an oven on its lowest setting. When dry you can store the flour in sealed jars.

Combine the plain flour, acorn flour, baking powder, salt and sugar in a bowl, stirring to mix thoroughly. Add the egg and oil and mix in with a fork. Now add the milk, a little at a time, beating thoroughly until you have a smooth batter. Cover with clingfilm (plastic wrap) and set aside to rest for 10 minutes.

Take a non-stick frying pan and heat until very hot (when water droplets splashed into the pan sizzle). Add a small knob of butter (just enough to moisten the pan) then pour in a ladle of batter. Turn to coat the pan then cook until golden on the base and are bubbly on top. Turn of flip over and cook until golden on the other side.

Serve the pancake immediately, accompanied by fresh fruit and/or syrup then continue cooking the remaining batter.