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 Multnomah Falls