- 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
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.
Serves:4 (does not include butter and syrup); Calories:333; Total Fat: 4.5 grams; Saturated Fat: 2 grams; Protein:11 grams; Total carbohydrates: 63 grams; Sugar: 18 grams; Fiber: 1 gram; Cholesterol: 112 milligrams; Sodium: 719 milligrams
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Multnomah Falls