One note on this recipe, as opposed to some I've posted, it really does need to be acorn flour, not acorn meal, since the meal would be too gritty for an ideal griddle cake experience. Remember, all you have to do to transform acorn meal into flour is just grind it more finely, so no biggie. Just make sure to do it. Also remember that acorn flour can be used as wheat flour substitute, so you can easily make these gluten-free by omitting the whole wheat flour and upping the acorn flour to 1 cup.
I made these "fun sized" for the kids and of course served them with real butter and real maple syrup. It would almost be a crime to serve such great, wholesome natural food with the abominations that are trans-fat-laden margarine or maple-flavored corn syrup marketed as "pancake syrup" or "breakfast syrup" or whatever it is they call that garbage!
Acorn Griddle Cakes2/3 cup acorn flour
1/3 cup whole wheat flour
1 tsp baking powder
1/3 tsp sea salt
1 tbsp honey
1 egg, beaten
3/4 cup milk
3 tbsp butter, melted
Combine flours, baking powder, and salt. In a separate bowl, combine honey, egg, and milk. Mix liquid mixture into dry mixture, creating a smooth batter. Add butter. Drop batter onto a hot, greased griddle or skillet, by the tablespoon for "fun sized" or 1/4 cup for regular sized. Cook, turning each griddle cake over when it is lightly browned on the bottom and puffed and slightly set on top.