Realizing the sticking power of acorns in any recipe, I now view pancakes through a different prism. Pancakes that always seemed more like “fluff” to me have now become an actual meal. Acorns are a “no-fluff” ingredients to add to almost any baked good.
You can enjoy these acorn pancakes for any meal — we have. Each time I’ve added bits of cooked ham, sausage, or bacon. The topping of melted butter and maple syrup is a perfect finisher for flavor.
The batter is thin and the pancakes are small, just right for small growing boys to eat a plateful or for busy parents to pick up the pancakes like finger food. I’m not keeping track of how many I have eaten this way, but quite a number.
If you have any pancakes left over, store them in something airtight to maintain the softness and then use the pancakes later in the day as sandwich bread. The pancakes themselves are really not sweet and lend themselves to any kind of sandwich filling. These will, of course, be little sandwiches: CUTE little sandwiches!
Butter and maple syrup in a 2:1 ratio – Heat together in a small saucepan.
Serve hot with hot buttery syrup drizzled over the top. If the topping is not sweet enough for you, find your own ratio. You may even prefer a honey-butter to the maple butter, homemade apple butter, or apricot jam from last summer’s crop. The possibilities just make me hungry.
The Acorn Harvest: Acorn Foraging and Recipes
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