Acorn Flour Pancakes with Pine Nuts

5 from 2 votes

Rich acorn flour pancakes studded with pine nuts are a riff on a foraging favorite. Makes 12 small cakes, or slightly less larger ones.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast, Brunch

Cuisine: American

Servings: People

Calories: 341kcal

Cost: 5

1 ¼ cups buttermilk, at room temperature (10 oz) warm nut milk can be substituted
2 Tablespoons melted butter (unsalted) (1 oz) plus a little extra for greasing the skillet. Bacon grease can be substituted.
1 large egg at room temperature

Preheat the oven to 200. Sift the acorn flour.
Toast the acorn flour and cornmeal in a dry skillet, tossing occasionally for a few minutes until hot.
Mix the still warm, dry ingredients except the wheat flour in a large bowl. In a smaller, separate bowl, mix the wet ingredients and beat with a whisk.
Add the eggs and milk mixture to the dry ingredients and combine thoroughly.
Mix in the wheat flour until just combined.
Lightly grease a skillet or griddle and warm to medium heat. Put down scant teaspoons of the toasted pine nuts, then pour scant ¼ cups of batter over each one.
Cook until the edges puff, flip and repeat, about 30-45 seconds per side, adjusting the heat as needed.
Take your time, and enjoy the thrill of revealing perfectly browned pine nuts with each flip of the spatula.
Transfer finished pancakes to a baking sheet in the oven until all the cakes are cooked.
Serve with your favorite pancake toppings like maple syrup and wild blueberries, or as a savory side dish as you would bread or flatbread.

For an all-acorn pancake, you can use up to equal parts acorn and wheat flour, omitting the cornmeal, but the pancakes will be denser.
The pancakes are great for breakfast and brunch. A novel way to serve them is as a side dish or vehicle for meat, like smoked, pulled venison.