Contributor : Added by Administrator

Tribal Affiliation : Transplanted bushman- learning from the elders and the ancestors.

Orgin of Recipe : Offered by Bruce Gwynne ... who learned this from Made it up last night in my first venture into tanoak acorn food

Type of Dish : All Indigenous Ingredients

1. Gather, shell, dry, and clean fresh TanOak acorns.

2. Grind in old-fashioned hand-crank meat grinder, a few seeds at a time.

3. Sift (about 20x20 mesh) out and re-grind the big pieces.

4. Re--sift entire batch through a smaller mesh (about 40x40 mesh). (You can use the coarse remains for a slightly bitter treat.) Save the fine powder, that's the stuff.

5. Put flour in canning jar (one quart jar for one cup flour).

Add water to about 3/4 full, shake, and leave sitting for twenty minutes.

6. Carefully pour off the clear yellow water.

7. Repeat steps 5 and 6.

8. Repeat step 7.

9. Pour batter into medium-hot skillet with a small spot of grapeseed oil.

10. Cook til holes remain, flip, and cook til firm.

11. Eat them all before anybody else tastes them! (Not really, make enough to share.)

Note: This is delicious, sweet and satisfying with just the TanOak acorn flour and a little hot cooking oil. Can't wait to add a little maple syrup and sweet butter.