Using primitive indigenous techniques I harvest wild acorns and prepare them for making acorn pancake. Acorns were an important food for indigenous peoples of North America and remain ecologically important for many wild animal species. Acorns are rich in macro nutrients and minerals such as calcium, phosphorus, potassium, and the vitamin niacin. They are also very high in tannins which make humans cannot digest properly so the acorns must be leached of their bitter tannins before consumption. A simple technique is to soak them in a river or stream for a week. This process will remove most of the tannins. Then I let them air dry for a few days before grinding them on a stone. I added a little water to the mixture to form a paste that I cooked on a hot plate made of clay until it was firm. The taste was rather bland and could be improved by adding fruits, herbs, and other seeds but acorns are dense in calories and an excellent wild food option.

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Camera: Nikon D7200
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Music credit:
Drums of the Deep by Kevin MacLeod is licensed under a Creative Commons Attribution license ([ Ссылка ])
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