Acorn Cornmeal Pancakes
These pancakes are fast and easy to make - especially if you start with leftover acorn mash or creamy acorn polenta instead of raw acorn.
Ingredients
1 cup acorn meal
1 cup corn meal
1/2 cup wheat flour
4 eggs
1 tsp salt
(Optional) Roasted garlic or garlic powder if you want to go savory, or fresh berries or banana slices if you want to go sweet.
(Optional) To make these cakes completely gluten-free, replace the wheat flour with an additional half cup of acorn flour and add an additional egg to improve binding.
Process
Combine the acorn and cornmeal with 2 cups of water and boil until it congeals. If you have leftover cooked acorn polenta or acorn mash, skip this step and use 2 cups of that.
Add the mash to a large mixing bowl
Add eggs, flour, and salt
Mix thoroughly
Add any optional ingredients
In a buttered pan or griddle, use a large spoon to pour out batter. For best results, keep to 4-5 nches diameter.
Flip when cooked 2/3 of the way through.
If savory, add slices of Monterey jack or other good melting cheese of your choice. If sweet, serve with syrup or jam.
