Recipe courtesy of Multnomah Falls
Huckleberry Pancakes
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 333
- Total Fat
- 4.5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 112 milligrams
- Sodium
- 719 milligrams
- Carbohydrates
- 63 grams
- Dietary Fiber
- 1 grams
- Protein
- 11 grams
- Sugar
- 18 grams
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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 333
- Total Fat
- 4.5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 112 milligrams
- Sodium
- 719 milligrams
- Carbohydrates
- 63 grams
- Dietary Fiber
- 1 grams
- Protein
- 11 grams
- Sugar
- 18 grams
Ingredients
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
Directions
- 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.
