Do you see the little blue huckleberries bursting out of these buttermilk pancakes? You can not get them any fresher in Oregon than picking them yourself. Huckleberries just came into season a few weeks ago here in Oregon and just as quick they will be gone, so now is the best time to go pick them. Most wild huckleberries are found at higher elevations between 4,000-6,000 feet. We were lucky enough on our hike yesterday to find a HUGE patch of wild huckleberries. We were not prepared to pick them but did have an empty water bottle, which I think is one of the best containers to pick them in. It keeps them from spilling out and it is easy to carry in your backpack. We had only one bottle and if you have ever picked huckleberries you know it takes time. John and I both picked for 20 minutes and only got 1 cup of these “good as gold” berries. We have marked the spot and will be returning at the end of the week with more bottles and help to gather up some more. The one cup of huckleberries was just enough for me to get 8 golden and delicious pancakes today… enjoy the recipe!
Huckleberry Buttermilk Pancakes
1 1/2 cups Bob’s Red Mill white flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup buttermilk
4 tablespoon butter, melted
2 large eggs
1 cup Huckleberries
In medium bowl combine flour, sugar, baking powder and salt, set aside. In small bowl combine buttermilk, butter and eggs. Add buttermilk mixture to the flour mixture, combine until mixed do not over mix (I prefer to use a whisk it does the quickest and best job). Cook on 400 degrees (hot griddle). Pour about 1/4 cup of batter on the griddle and sprinkle with the huckleberries.
Cook on first side about 3 minutes until bubbles appear along the edge of the pancake. Flip and cook for 2 minutes more and golden brown. Serve with a big pat of butter and enjoy!