Now, don’t get too excited by the term “cake”, because these are much more like flapjacks, johnnycakes, or pancakes that a proper fluffy birthday cake sort of a treat. They’re based on a recipe from 1786 for “Indian Slapjack”, from the book, “American Cookery”, one of the earliest American recipe collections.
I tried a couple techniques with this until I determined that, like many things, they were best fried. Ideally, the slightly nutty flavor of the acorns is there, provided that the de-tannining process didn’t strip too much of it out. Even my very finely ground corn meal retained a little crunch and texture, and the eggs held everything together.
As with many breakfast items, it’s all about what you put on it. Honey, maple syrup, and fruit jellies all go beautifully with these little flapjacks, but you could certainly improvise, as well.
Where in Westeros?
Anywhere with oak trees, potentially. I suspect, though, from the amount of labor that goes into processing acorns, that only those without many other options would go through the trouble. It seems just the sort of thing the Liddles, Norreys, or Flints might make around the heart in their wild northern homes.
Acorn Cake Recipe
Cook’s note: I liked the ratio of 2/3 acorn meal to 1/3 corn meal. For info on how to process acorns into flour, check out my previous post on the topic.
- 1 pint meal, mixed acorn meal and corn, ground fine
- 4 spoons whole meal flour
- pinch of salt
- 4 eggs
- warm water, enough to mix
- 1/4 cup suet, lard, or butter
Mix together the dry ingredients. Add the eggs, then gradually begin adding water until you have a mixture the consistency of pancake batter, that can be dropped into a hot pan in spoonfuls.
Melt a little of the fat in a skillet or frying pan over medium-low heat. Drop a couple of spoonfuls into the hot pan, allowing them enough room to spread out. Let the cakes cook for at least 30 seconds, then peek underneath to see if they are done. When the first side is lightly browned, flip the cakes and cook for the same amount of time on the other side. Remove to a plate, and repeat with the remaining batter.
The cakes are best eaten fresh from the pan, but can be gently reheated the next day, as well.