Recipe courtesy of Multnomah Falls
Huckleberry Pancakes
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 eggs
  • 2 tablespoons oil
  • 1 cup milk
  • 4 ounces huckleberries, fresh or frozen, plus extra, for serving
  • Whipped butter and maple syrup, as an accompaniment

Directions

Mix the flour, baking powder, salt, and sugar in a bowl. Then, stir in eggs, oil, and milk until mixed. Do not beat the mixture.

Pour 2 to 6 ounce ladles of batter on a lightly oiled griddle. Then, add 1-ounce of huckleberries to each pancake. Cook for 2 to 3 minutes on each side.

Place the pancakes on a large plate. Then garnish with huckleberries, whipped butter, and hot maple syrup.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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