Acorn pancakes have a delicious nutty flavor that makes perfect comfort food for the season, and are perfect for a cozy morning at home. Makes 10-12 pancakes.
Combine the all-purpose flour, cornmeal, acorn flour, maple sugar, baking powder, and salt in a medium bowl and stir to blend well.
In another bowl, whisk together the melted butter, milk, and egg until combined.
Stir the wet ingredients into the dry ingredients, being careful not to overmix. Some lumps are ok.
Heat about a tablespoon of butter in a large skillet (cast iron works well) on medium heat. When the pan is hot and the butter is melted and starting to bubble, use a ¼ measuring cup to scoop the batter and pour into the hot pan.
Cook the pancakes for a few minutes until you start to see small bubbles in the pancakes, then flip them and cook for a few more minutes.
Remove the cooked pancakes from the pan, then add more butter to the pan and repeat until all of the batter is used up.
Notes
The cornmeal can be replaced with all-purpose flour for a more traditional pancake if desired.
The ratio of acorn flour can be increased, but it may change the texture of the pancakes.
The acorn flour can either be made with foraged acorns or purchased online.