Acorn Pancakes Recipes

FRESH CORN PANCAKES

Steps:

• Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
• In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
• Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.

FRESH CORN PANCAKES

Steps:

• Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
• Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
• Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
• Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.

ACORN SQUASH PANCAKES

Steps:

• Use a food processor to grind the oatmeal into a course flour.
• Combine the oat flour, whole wheat flour, baking powder, salt, and spices in a mixing bowl.
• In a separate bowl, beat together the milk, egg, and vanilla.
• Add the egg mixture, acorn squash puree, and brown sugar to the dry ingredients, and gently mix together until just combined. Be careful not to overmix.
• Heat a griddle over medium heat. Add a small amount of butter to the pan. Once butter is sizzling, begin to make the pancakes by pouring the batter onto the griddle. A quarter cup measuring cup or an ice cream scoop helps portion the pancakes.
• When bubbles begin to appear and the edges are browned, flip the pancakes and cook for an additional 2-4 minutes. The pancakes are done when they are golden brown on both sides.
• This recipe will make 6-7 pancakes.
• Serve with pure maple syrup, any desired toppings, and a hot cup of coffee.

ACORN PANCAKES

Steps:

• Mix dry ingredient.
• Separately mix liquid ingredients.
• Pour just enough liquid into the flour mix to make a good batter. - DO NOT OVER-MIX!
• Spoon the batter into a greased frying pan.
• Fry till golden, flipping once.
• Top your pancakes with your favorite syrup and serve hot!

ACORN SQUASH PANCAKES

Steps:

• Preheat the oven to 450°F. Cut the squash in half lengthwise. Use a soupspoon to scoop out the seeds and discard them. Arrange the squash cut-side-up on a rimmed baking sheet. Drizzle the oil evenly over each piece and then bake the squash until the flesh is tender and can be easily pierced with the tines of a fork-30 to 40 minutes. Set aside until it is cool enough to handle.
• Scoop the flesh of the squash into a blender and puree it until it is smooth; this will give you about 2 cups of puree. Then add the flour, milk, eggs, baking powder, vanilla, and salt, and blend this mixture until just smooth.
• Add the butter to a large skillet over medium heat. Once the pan is hot and the butter is melted, pour about ½ cup of the batter into the pan; this will make one pancake, about 4 inches in diameter. Cook the batter until bubbles start to pop on its surface and the bottom is nicely browned. Then flip the pancake and cook it until the other side is also brown and the edges are dry-about 3 to 5 minutes per side. Repeat with the remainder of the batter.
• Serve with extra butter, syrup, fruit, or whatever you like!

ACORN SQUASH PANCAKES

Steps:

• In a small bowl, whisk together flaxseed meal and water. Set aside.
• Preheat a nonstick skillet or electric griddle on medium heat.
• In a medium bowl, sift together flour blend, sugar, baking powder, and baking soda. Whisk together. Set aside.
• Return to the flax egg (flaxseed meal and water). Whisk vigorously. The viscosity should be like that of an egg. Place the flax egg, milk, oil, salt, and 3/4 cup of the reserved squash flesh into a blender and blend until smooth, about 10-20 seconds.
• Add wet ingredients to dry ingredients and stir just until combined. The batter will be thick. However, if it's too thick, add 1-2 tablespoons of milk. Allow the batter to rest for 5 minutes.
• With a paper towel, lightly rub the skillet or griddle with vegetable oil.
• Portion ¼ cup of batter per pancake on preheated skillet or griddle. Use the back of a spoon or scoop to slightly spread into an even round shape (the pancake should be fairly thick). We like to use a blue portion scoop, which is also identified as a #16 scoop. This ensures the pancake is uniform in size.
• Cook for 2-3 minutes, until the bottoms are golden brown. Flip over and cook until done, approximately 2-3 additional minutes.
• Serve with soy-free buttery spread, maple syrup, or applesauce.