Acorn Pancakes with Wild Cherry Syrup
These acorn pancakes are an excellent way to stretch your wheat flour and experience a mostly forgotten flavor.
Ingredients
- 2 Cups Acorn Flour finely ground
- 1 Cup All Purpose Wheat Flour
- 2 tsp. Baking Powder
- 2 Medium Eggs
- 1.5 Cups Milk
- 1 tsp. Salt
- 1 Tbsp. Butter or Neutral Cooking Oil
- Nuts or Chocolate Chips Optional
Wild Berry Syrup
- 1 Cup Wild Berries We prefer Juneberries, Blueberries or Cherries
- 1 Cup Sugar
- 1 Tbsp. Lemon Juice
Instructions
- For the syrup:
- Begin by combining your berries, sugar and lemon juice in a bowl and stirring until the sugar begins to draw out some of the moisture from the berries.
- Once a good amount of juice has built up in the bowl, pour the berry/sugar mixture into a stock-pot and cook on low heat stirring regularly until the sugar dissolves fully.
- Once the sugar is dissolved, you can cook down the syrup to your desired texture and set aside.
- For the pancakes:
- Combine all of your dry ingredients in a large bowl and mix them well.
- In a separate bowl combine your eggs and milk and whisk them together.
- Pour the egg/milk mixture into your bowl of dry ingredients and mix until you have a smooth batter.
- Heat your butter or oil in a cast iron skillet or non-stick pan and pour in the pancake batter in half cup increments.
- Flip them when you see the bubbles start to turn into little craters on the top side of the pancake.
- Once you have a finished pile of pancakes, top them with the wild berry syrup and enjoy!