When I have company in town for the summer, I know I am going to serve up something Huckleberry be it a huckleberry martini, huckleberry jam or best of all… huckleberry pancakes. Huckleberries are grown wild only in northern climates. Typically, you can pick them in late July to August if you don’t mind risking running into a grizzly or two trying to fatten up for the winter. They are crazy expensive to buy from road side stands, but we know a few secret spots so I like to pick them and keep them in the freezer and just use as I need them. Please leave plenty for the bears. I don’t want to them to come and raid my freezer.
Huckleberries are tart- if you are expecting them to taste like a blueberry- nope- more like a really tart blackberry. And don’t forget your bear spray if you go picking! Enjoy!
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Huckleberry Buttermilk Pancakes
2 cups all purpose flour
2 TBSP sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1/2 tsp kosher salt
2 cups buttermilk
1/4 cup greek yogurt ( you can substitute sour cream)
2 extra large eggs, beaten well
2 TBSP butter, melted
Vegetable oil for pan
1 cup fresh huckleberries, washed and patted dry
Method – makes
- In a large bowl, sift together, flour, sugar, baking powder, baking soda and salt. Set aside.
In a smaller bowl whisk together vanilla, buttermilk, yogurt, eggs and melted butter. Gently fold the wet ingredients into the dry until just combined and no large lumps are visible. Do not overmix.
Let batter rest for at least 15 minutes. The batter can be made overnight. - On a griddle on medium high heat, add a TBSP of oil. Ladle 1/4 cup of batter onto the griddle. Add a few berries. When top of the pancake is covered with small bubbles and begins to dry, flip with a thin metal spatula. (see photo). Repeat.
- Keep pancakes warm by placing on a baking sheet or plate in a 200 degree oven. Cover with paper toweling and foil before serving to prevent pancakes from becoming soggy.
- Serve with warm huckleberry syurp or pure maple syrup and softened butter.
Huckleberry syrup
- On low heat, place berries and 1/2 cup water in a small saucepan. Add in 2 cups of pure maple syrup. Let cook on low heat for 20 minutes- covered. Serve with pancakes. Can store in fridge up to one month.
