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- A Northwest Coast Native American style dish
- Spirit of the Harvest: North American Indian Cooking
Serves/Makes:12 or more griddle cakes
- 2/3 cup (150 ml) finely ground acorn meal (with tannins leached--see below) or finely ground hazelnuts
- 1/3 cup (80 ml) unbleached flour
- 1 tsp (5 ml) baking powder
- 1/4 tsp (1 ml) salt
- 1 egg, beaten
- 3/4 cup (175 ml) milk
- 1 tbsp (15 ml) honey
- 3 tbsp (45 ml) melted butter
- Combine dry ingredients in a mixing bowl.
- Mix together egg, milk, and honey and beat into dry ingredients to form a smooth batter.
- Stir in melted butter.
- Drob by tbspfuls onto a hot, greased griddle.
- Cook, turning each cake when it is browned on the underside and puffed and slightly set on top.
- "The leaching method favored by the Choctaw is to cover freshly hulled acorns with water and bring them to a boil. Boil for 30 minutes, drain, and add fresh water. Repeat this process at least three times, or until the boiling water is a very light tea color and the bitter taste is gone. Nut meats are then dried in the sun or in a slow oven, no more than 150 degrees F. When dried, the nut meats can be ground in a grain mill to make flour for bread or chopped into a coarser meal. . ."
The authors of this book are Beverly Cox and Martin Jacobs.
Published by Stewart, Tabori and Chang.
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