ACORN PANCAKES

[Okwes]

ACORN PANCAKES

1/2 C. white flour
1 C. acorn flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 egg, well beaten
1 1/4 C. milk
3 T. butter

In a bowl, mix flours, baking powder, and salt. In another
bowl mix egg,
milk, and butter. Pour milk mixture into dry ingredients
and stir just
enough to moisten dry ingredients. Spoon onto greased hot
grill or frying
pan. Turn once.

Serve with maple syrup or wild jellies.

[Okwes]

Acorn Pancakes

1 cup acorn flour
1/2 cup of cattail flour (any flour)
2 tsp baking powder ¼ tsp salt
1 egg 1 cup milk (or water)
1 Tbs. honey 3 Tbs. melted butter

Combine dry ingredients in a bowl. Mix egg, milk, and honey. Add dry
ingredients into the wet ones slowly to make a smooth batter. Stir in melted butter.
Drop onto hot, greased griddle and turn each cake when it is browned on the
bottom and slightly puffed up. (If you want a thinner pancake, then add a
little more water or milk; thicker pancake, not as much milk or water). (This is
also very good with berries. I love a blueberry syrup on these).

[Okwes]

ACORN PANCAKES Mix half a cup of white flour with a cup of acorn
meal, 2½ teaspoons of baking powder, and ¾ teaspoon of salt. Separately mix a
beaten egg with 1¼ cups of milk and 3 tablespoon of oil. Pour just enough
liquid into the flour mix to make a good batter. Spoon the batter into a greased
frying pan. Fry till golden, flipping once. Top your pancakes with your
favorite syrup and serve hot!
SUGARED (HONEYED) ACORNS Use either sugar or honey for a sweet acorn
treat. Dip the acorn meats (which have been leached and dried as described
above) into boiling syrup or a 2:1 sugar to water solution. Thoroughly dry
them on a greased pan. These will keep pretty well in a tin or glass jar and
make nice holiday treats or gifts.