Every year about this time, huckleberries become available at the farmer’s market. I buy them every time, simply because they can’t be grown at home. They love a particular kind of habitat, and that is not usually someone’s backyard.
They are usually found in forested and/or mountainous areas with filtered light, as in the Pacific Northwest. I’d never tasted one until I moved here, and now I’m hooked—I have to have my fix once a year.
They are similar to blueberries, but smaller and have a tangier, more ’berry’ flavor, if you know what I mean. Because they are not usually cultivated, you will usually pay a higher price for them than for blueberries, mainly because someone needs to go into the forest to collect them. But, once a year, they are worth it. They are perfect for pancakes.
Huckleberry Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 Tbsp sugar
- 1 egg
- 2 cups buttermilk
- ¼ cup butter, melted
- ¾ cup fresh huckleberries + more for serving
In a medium bowl, whisk together the flour, baking soda, baking powder, and sugar. In a separate bowl, whisk the egg, buttermilk, and melted butter. Pour the liquid ingredients into the flour mixture and combine. Stir in the huckleberries and allow the batter to sit for 20 minutes to rest.
When ready, heat a non-stick griddle or frying pan and once it’s hot, pour a ⅓ cup of the batter onto the griddle. If you don’t have a non-stick pan, pour a little oil into the hot pan before attempting to pour the batter in. When the edges get dry and a few bubbles appear on the surface of the pancake, flip it over and cook the other side.
Stack the pancakes onto a warmed platter and continue cooking until the batter is gone. Serve with the huckleberries and syrup, if desired.
Makes about 4 servings.
