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Acorn Pancakes with Bacon

Acorn Pancakes with Bacon at FreshBitesDaily.com Follow Me on Pinterest Realizing the sticking power of acorns in any recipe, I now view pancakes through a different prism. Pancakes that always seemed more like “fluff” to me have now become an actual meal. Acorns are a “no-fluff” ingredients to add to almost any baked good.

You can enjoy these acorn pancakes for any meal — we have. Each time I’ve added bits of cooked ham, sausage, or bacon. The topping of melted butter and maple syrup is a perfect finisher for flavor.

The batter is thin and the pancakes are small, just right for small growing boys to eat a plateful or for busy parents to pick up the pancakes like finger food. I’m not keeping track of how many I have eaten this way, but quite a number.

If you have any pancakes left over, store them in something airtight to maintain the softness and then use the pancakes later in the day as sandwich bread. The pancakes themselves are really not sweet and lend themselves to any kind of sandwich filling. These will, of course, be little sandwiches: CUTE little sandwiches!

Acorn Pancake Ingredients

Acorn Pancakes with Bacon at FreshBitesDaily.com Follow Me on Pinterest

  • 7 strips of bacon, cooked and broken into bits

  • 1 3/4 cup freshly ground spelt flour (or wheat, wheat substitute)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cup milk
  • 2 tablespoons sucanat (or sugar of your choice)
  • 1/3 cup acorn grits (leached, cooked, and well drained)
  • 1 tablespoon oil, preferably from cooking the bacon
  • 1 teaspoon fresh orange zest

Syrup

Butter and maple syrup in a 2:1 ratio – Heat together in a small saucepan.

Acorn Pancake Steps

  1. Lightly oil and warm up a heavy, well seasoned skillet or griddle over medium heat.

  2. In a large bowl, mix the flour, baking powder, and salt.
  3. In a samller bowl mix the eggs, milk, sucanat, oil, acorn, and orange zest.
  4. Pour the wet ingredients into the dry ingredients. Sprinkle on the bacon pieces and stir only enough to wet the dry ingredients. Do not over work the batter.
  5. Ladle out the pancakes in about 1/4 cup measures. Leave enough room in the pan to be able to flip the pancakes.
  6. Cook until the pancakes have bubbles forming on the top. Flip. If the cakes are looking too dark on that flipped side, turn down the heat. This recipe needs to cook slowly.

Serve hot with hot buttery syrup drizzled over the top. If the topping is not sweet enough for you, find your own ratio. You may even prefer a honey-butter to the maple butter, homemade apple butter, or apricot jam from last summer’s crop. The possibilities just make me hungry.


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