AnchorMommy

Whole Wheat Huckleberry Pancakes

August 27, 2009 by Shannon

I’m not sure there is anything better in this world than starting a day with a plate of light, fluffy pancakes that are jam-packed with fresh huckleberries. The kind of pancake where every single bite explodes with huckleberry flavor.

If you haven’t gathered by now, I like making pancake batter from scratch. It doesn’t really take more time than using a pancake mix, plus, you can use whole wheat flour instead of the enriched white stuff. The secret to this recipe is type of flour used — whole wheat pastry flour. It gives the pancakes a nice fluffy texture.

Because this recipe does not include eggs, you could easily dump the dry ingredients into a resealable plastic bag and take it camping. Then just hunt down some huckles and toss them in the batter with a little oil and water. (That would make them vegan, as well!)

Whole Wheat Huckleberry Pancakes

• 2 cups whole wheat pastry flour
• 3 teaspoons baking powder
• 2 tablespoons cornstarch
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons canola oil
• 1 1/4 cup milk or water
• 1 cup fresh huckleberries

1. Heat griddle to medium high.
2. Mix flour, baking powder, cornstarch, sugar and salt in a large bowl.
3. Add oil and milk (or water) and stir until just combined.
4. Fold in the huckleberries.
5. Cook on the griddle until golden brown.

Serve ‘em up with some butter, hot syrup (huckleberry syrup, perhaps?) and powdered sugar. Or, make a couple batches and put ‘em in the freezer. They’ll make a super delicious breakfast come fall, when the huckles are long gone.