Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 cup fresh huckleberries
Special equipment needed:
- Non-stick griddle or skillet
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Gently fold in the huckleberries.
5. Heat a non-stick griddle or skillet over medium heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or skillet.
7. Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown.
8. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 110
Fat: 4g
Carbohydrates: 16g
Protein: 3g
Sodium: 200mg
Sugar: 4g
Substitutions for ingredients:
- Huckleberries can be substituted with blueberries or raspberries.
- Buttermilk can be substituted with regular milk or almond milk.
Variations:
- Add a teaspoon of vanilla extract to the batter for extra flavor.
- Top the pancakes with whipped cream and additional huckleberries for a decadent treat.
Tips and tricks:
- Be gentle when folding in the huckleberries to avoid crushing them.
- If the batter is too thick, add a splash of milk to thin it out.
- To keep the pancakes warm while cooking the remaining batter, place them on a baking sheet in a 200°F oven.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pancakes in a toaster or microwave until heated through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup.
Garnishes:
Top the pancakes with a dollop of whipped cream and additional huckleberries.
Pairings:
Serve with a side of bacon or sausage for a hearty breakfast.
Suggested side dishes:
Fresh fruit salad or scrambled eggs.
Troubleshooting advice:
- If the pancakes are too thin, add a tablespoon of flour to the batter.
- If the pancakes are too thick, add a splash of milk to thin it out.
Food safety advice:
Make sure to wash the huckleberries thoroughly before using them in the recipe.
Food history:
Huckleberries are a wild berry that grows in the Pacific Northwest region of the United States. They have been used by Native American tribes for centuries for both food and medicinal purposes.
Flavor profiles:
The huckleberries add a sweet and tart flavor to the pancakes, while the buttermilk adds a tangy flavor.
Serving suggestions:
Serve the pancakes with a side of bacon or sausage and a hot cup of coffee for a classic breakfast.
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