As it was a mast year last year, I processed several cups of acorn flour in the fall. I am starting to get worried that the flour might get rancid, so this morning I decided to finally make acorn pancakes using
THIS recipe.
I used 1/4 cup almond flour and 1/2 cup white flour for the white flour part, and 1/2 cup almond milk with the rest water for the milk part.
The pancakes turned out so wonderful that they didn’t even need any sort of topping. The sugar in the batter made them sweet enough to leave off any syrup, preserves, or honey and the flavor was rich enough that there was no need for cheese or yogurt sauce.
Of course I got curious how the batter would react in my waffle maker. The waffle maker did bake a little longer since pancake batter is typically more watery than waffle batter, but the flavor and texture was also outstanding in this format. I do recommend not overfilling the waffle iron so all the batter stays inside of it.
Finally, nothing says helpful quality control like your cat sitting on the new blanket your are knitting! I’m about 1/3 finished and love how smooshy this blanket is turning out.
Happy Weekending!
