VegetarianMontana Orchard Baking cuisine Breakfast

Huckleberry Pancakes

Name: Huckleberry Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Montana Orchard Baking
Ingredients: 2 cup All-purpose flour; 2 tsp Baking powder; 0.5 tsp Baking soda; 0.5 tsp Salt; 2 tbsp Sugar; 2 cup Buttermilk; 2 unit Egg; 3 tbsp Butter; 1 cup Fresh or frozen huckleberries

Fluffy buttermilk pancakes studded with wild huckleberries, a mountain-country breakfast served at cafes and campgrounds across western Montana each summer.

🇺🇸United States· Montana

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 320 kcal

Equipment

•Griddle or skillet
•Mixing bowl

Nutrition

Per serving, approximate

Calories: 320 kcal
fat: 11
carbs: 48
protein: 8
calories: 320

Instructions

1
Whisk the flour, baking powder, baking soda, salt, and sugar together in a bowl.
2
In another bowl, whisk the buttermilk, eggs, and melted butter.
3
Pour the wet mixture into the dry mixture. Stir just until combined, leaving some lumps.
4
Gently fold in the huckleberries with a spoon or spatula.
5
Heat a griddle over medium heat. Lightly grease the surface.
6
Pour the batter in 1/4-cup portions onto the griddle.
7
Cook until bubbles form on top. Flip and cook 1-2 minutes more until golden.
8
Serve the pancakes warm with butter and syrup.

Chef's tips

Gently mix in the huckleberries at the end so they do not bleed color. Keep the griddle at medium heat so the centers cook through before the outsides burn.

Storage

Refrigerate cooked pancakes up to 2 days.

Reheating

Reheat in a toaster or on a griddle over low heat.

Common mistakes to avoid

•Mixing the batter too much, which makes the pancakes dense and tough.
•Using frozen berries without draining them first, which makes the batter purple and watery.