eattheplanet.org is an affiliate marketer. We may earn commission from links to products and services on this page.
our facebook page for additional articles and updates.
Follow us on Twitter @EatThePlanetOrg
Oak Trees(Genus: Acer) are evergreen, broad-leaved trees that grow all over the world. The Oak Trees’ acorns are a staple food for Native American tribes and other indigenous tribes all around the world. These acorns are very common and plentiful, especially in the fall. Acorns are a great wild edible since they’re packed with calories from healthy fats. To read more about the Oak Tree Acorns, read our article Oak Tree Acorns, A High Calorie Wild Edible.
Before we move on to the recipe, you should know that some acorn species can taste awfully bitter. This is because different species contain different levels of tannin. Get rid of the tannin by peeling the acorns, mashing them, then washing them continuously in cold water. Also, if you’re foraging acorns that have fallen on the ground, you might want to keep an eye out for weevil grubs. They are harmless and safe to eat, but most people get squeamish about them so take a look inside when you break open the acorns.
Ingredients (Makes 6-8 pancakes)
1 cup wheat flour
¼ cup acorn grits (leached, cooked, and drained)
1 large egg
¾ cup milk
¼ teaspoon salt
¾ teaspoon baking powder
1 tablespoon brown sugar
½ tablespoon oil
¾ teaspoon orange zest
To make syrup: combine butter and maple syrup in a small saucepan. Heat over medium-low heat until the butter is melted. Stir well to combine. Remove from heat and set aside for later.
To make pancakes: grease a skillet or a griddle using butter or non-stick cooking spray. Warm skillet over medium heat.
In a bowl, combine wheat flour, salt, and baking soda. This is your dry ingredients mixture.
In another bowl, whisk the egg along with the milk until well-combined. Then, add in acorn grits, sugar, oil, and orange zest. This is your wet ingredients mixture.
Gradually pour the wet ingredients into the dry ingredients while stirring constantly. Don’t overmix the batter. The batter should still be slightly lumpy but well-mixed.
Using a ladle, scoop pancake batter onto your skillet. Make sure to leave enough room around the pancake so you can flip it later.
Let the pancake cook until bubbles form on the top. Flip and let cook for another 2 minutes. If one side of the pancake looks too dark, turn down the heat.
Continue with the rest of the batter.
Stack pancakes on a serving plate. Drizzle with syrup and serve immediately.
Many of our readers find that subscribing to Eat The Planet is the best way to make sure they don't miss any of our valuable information about wild edibles.