Huckleberry Pancakes

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By Chef Jim

Story Published: Aug 13, 2009 at 8:11 AM MST

Story Updated: Sep 16, 2009 at 7:48 AM MST

2 cups buttermilk
2 cups all-pupose flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg
3 Tbsp. unsalted butter, melted
2 tsp. vegetable oil
1 cup fresh huckleberries

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Whisk flour, sugar, baking powder, baking soda and salt in a bowl to combine. Whisk egg and melted butter into buttermilk until combined.

Make a well in the center of the dry ingredients. Pour in buttermilk mixture and whisk very gently until just combined. Your batter should be a little lumpy, so don’t overmix.

Heat a 12-inch non-stick skillet or griddle over medium heat for 3 minutes. Add some oil to coat skillet evenly. Ladle a half cup of batter onto skillet. Add some huckleberries to the pancake and cook until large bubbles appear. Flip pancake and cook until golden brown on second side.

Serve with butter and real maple syrup.

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