Recipe courtesy of Multnomah Falls

Huckleberry Pancakes

Name: Huckleberry Pancakes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: american
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

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Nutrition Info

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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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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