| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 9g | 4g | 39g |
| sugars | fibre | protein | salt |
| 11g | 1.1g | 7g | 0.3g |
Every so often, I stumble upon a recipe that warms my heart and reminds me why I fell in love with cooking. Today, I introduce to you one of those treasures – the mouth-watering Huckleberry Pancakes. A delightful fusion of my Southern culinary roots and a spark of my Tex-Mex love affair, these pancakes weave together comforting familiarity with an adventurous palette.
The Story Behind Huckleberry Pancakes
When I remember those gentle Texas sunrises, I can’t help but be reminded of weekend mornings spent in the kitchen. Baking soda, flour, and a pinch of salt dusting the countertops as I worked on preparing the family’s favorite stack of pancakes. The addition of fresh huckleberries, however, is my way of paying homage to my outdoor pursuits – picking ripe berries in the dense Texan wilds.
These huckleberry pancakes, much like classic Southern buttermilk pancakes, are fluffy, golden on the outside, and have the just-right crunch. The huckleberries bring a tangy sweetness that leaves you craving for more. Believe me when I say, this dish is a beautiful love letter to home cooked breakfasts, and is just as good as it sounds, if not better.
The Gift of Good Health
While these pancakes bring a splash of nostalgia and comfort, I must mention the health benefits involved. Huckleberries are packed with antioxidants, vitamin C, and fibre. These work towards strengthening the immune system, improving digestion, and providing essential nutrients. The eggs and buttermilk contribute protein to the mix, making these pancakes an excellent start to your day.
If you’re looking to create a completely wholesome and hearty breakfast, pair your stack of huckleberry pancakes with a side of scarmbled eggs or a succulent Southern sausage gravy. You won’t be disappointed, that I can assure you!
Remember, good food is about enjoying the process – the dance of flavors, the medley of textures, and the joy of sharing a meal. So, don your apron and whip out that frying pan. I assure you, these Huckleberry Pancakes are worth every moment you spend making them. Enjoy!
What You’ll Need
- 1 1/2 cup of all-purpose flour
- 3 tablespoons of sugar
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 3/4 cups of buttermilk
- 2 large eggs
- 3 tablespoons of unsalted butter, melted
- 1 cup of fresh huckleberries
- 1 tablespoon of vegetable oil for the pan
- Maple syrup, for serving
Method
Step One
Preheat your griddle or non-stick pan over medium heat.
Step Two
In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well to combine these dry ingredients.
Step Three
In another bowl, whisk together the buttermilk, eggs, and melted butter. Then pour this mixture into the bowl with the dry ingredients.
Step Four
Stir the wet and dry ingredients together until they are just combined. Do not overmix; the batter will be a little lumpy.
Step Five
Gently fold the huckleberries into the batter using a spatula.
Step Six
Lightly brush the preheated griddle or pan with the vegetable oil. Using a scoop or ladle, pour about 1/4 cup of the batter onto the griddle or pan for each pancake.
Step Seven
When bubbles start to form on the surface of the pancakes, and the edges look set (about 2-3 minutes), flip them over and cook until the other side is golden brown.
Step Eight
Serve the huckleberry pancakes warm, accompanied by maple syrup. Enjoy your homemade Huckleberry Pancakes!
