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