Tag Archives: waffles

Acorn Waffles


The three of us picked acorns last fall under the thinning leaves of a red oak. We made sure to leave behind the ones with holes, cracks or stains.


We placed them on a tray in a single layer by the woodstove to dry. And even though we were careful with our selection, a few wiggly acorn weevil larvae still found their way home with us. We looked through the acorns on the trays for holes and threw out the ones that the larvae had wiggled out of. After a couple days of drying we processed a few cups for pancakes and cookies. We stored the remainder in a bucket for later use.

Properly dried acorns can be stored for years.


About a week ago, we started on another batch.


We use a slab of wood and a stone to crack them open.


We check each one for quality, even though we did a great job when collecting, we still find a couple of the nut meats with sign of weevil infestation.


Using a hand crank mill, we ground down the nuts.


This is what one pass through will give you. We grind it at least 2x for a finer flour.


Then we wait. We soak the ground acorns in cold water to leach out the tannin, changing the water morning and night, until it no longer tastes bitter or astringent. The chaff will float to the top and can be poured out. The finer the grind, the faster the leach. This batch took nine days.


This morning, we placed the leached acorn flour in a towel over a strainer.


And working in small batches, we wrung out as much moisture as possible.


We will keep the acorn flour in the refrigerator since we will be using it over the next few days.


Acorn imparts a nutty flavor and a great texture to waffles. They are light and airy.


Acorns are nutrient dense, containing complete protein, carbohydrates and fat.

Acorn Waffles

  • Servings: Makes 5 waffles
  • Print

  • 1/2 cup acorn flour
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons sugar (optional)
  • 1 cup milk of choice
  • 1 egg
  • 3 tablespoons oil of your choice

Preheat waffle maker.

Whisk flours with baking powder, salt and sugar. Add milk, egg and oil and whisk just until incorporated. Lumps are okay.

Pour about a half cup of batter onto waffle iron (amount is dependent on your waffle iron).

Cook until done. Enjoy with pure maple syrup or peanut butter and bananas.

For more information on acorn processing, check out Arthur Haines’ website: http://www.arthurhaines.com/


Banana and Walnut Waffles


It’s winter here in Connecticut. There’s not a lot of snow but it has been pretty darn cold.

An overly ripe banana on the counter is the perfect opportunity to make waffles.

Drizzled with pure maple syrup, these waffles will make you forget all about your nose hairs freezing when you step outside.


Chopped walnuts give the waffles a nice crunch and added protein.


Banana and Walnut Waffles

  • 2 eggs
  • 1 mashed ripe banana
  • 1 1/2 cups milk
  • 1/3 cup canola oil
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1 firm banana and a handful of chopped walnuts (optional for serving)

Heat waffle iron.

Beat eggs in a medium bowl. Add mashed banana, oil and milk and beat until fully combined.

Add flour, sugar, baking powder, and salt to banana mixture and stir until incorporated.

Scoop batter onto the center of the hot waffle iron. (I used 1/2 cup for my waffle iron). Close lid and let cook according to your waffle iron instructions.

Serve with sliced banana and chopped walnuts. Drizzle with pure maple syrup and enjoy!


Secondhand Waffles

I have come into the habit of collecting. Now, this is very strange because I am one of those people that deletes all read emails immediately and throws out anything that doesn’t serve a purpose. I faithfully go through my closets every year to donate clothes and shoes that we no longer wear. I dislike clutter and probably organize closets and drawers a little bit too often. I’m not saying that my house is an organized gem but I like the idea of having less….stuff.

So, what is it that you have started collecting, you ask? Well, cookbooks of course. They serve a purpose and they are books, so I just simply cannot have enough of them. I came across a recipe book at Goodwill a while back. Inside of it were old recipe cards, name-brand recipe pamphlets and a Cuisinart blender instruction manual from the 1990’s. I went through it and chucked the recipes that sounded sickening, like the cabbage soup with V-8 juice (no offense to those three people out there who actually eat that stuff) and I put aside the recipes that I wanted to experiment with. One of said recipes was Honey Wheat Waffles.

I’ve been realizing more and more that my sweet tooth needs to be tamed. The more sugar one has, the more sugar one wants. I need would like to cut back.
The idea of replacing some of the all-purpose flour with whole wheat flour seems like a good place for me to start. Using natural sweeteners, like honey and maple syrup is the way to go.

I cut the recipe in half and made these for my son while my husband was at his jujitsu class, not knowing if they would make the cut.  I have a “tried and true” recipe book that I keep for all the recipes that have become staples in our home. My little man is the official taste tester and damn proud of it. He gave these waffles a zillion thumbs up. I think he ended up eating 8 in all!

Honey Wheat Waffles

Adapted from:  Cuisinart SPB-7 Series Instruction Booklet

Makes about 1 1/2 cups batter

3/4 cup milk

1 large egg

1/3 cup all-purpose flour

1/4 cup whole wheat flour

2 Tbs. butter, melted

1 Tbs. honey

1/2 tsp. baking powder

1/2 tsp. vanilla extract

1/4 tsp. salt

Preheat waffle iron. Place ingredients in blender jar in order listed. Place cover on top and puree for 10 seconds. Turn off and scrape sides with a rubber spatula. Puree for another 10-15 seconds until batter is smooth.