- 2 cups 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
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.
Recipe courtesy Multnomah Falls
Recipe courtesy of Ellie Krieger