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Light and fluffy buttermilk pancakes bursting with sweet-tart wild huckleberries. A beloved breakfast treat from the Pacific Northwest, perfect for a weekend morning.
For 4 servings
Prepare the Dry and Wet Mixtures
Combine and Rest the Batter
Heat the Griddle
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Light and fluffy buttermilk pancakes bursting with sweet-tart wild huckleberries. A beloved breakfast treat from the Pacific Northwest, perfect for a weekend morning.
This pacific_northwest recipe takes 25 minutes to prepare and yields 4 servings. At 341.78 calories per serving with 9.49g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Cook the Pancakes
Serve and Enjoy
Replace half of the all-purpose flour with whole wheat flour or spelt flour for a nuttier flavor and added fiber.
Add 1 teaspoon of lemon or orange zest to the dry ingredients to brighten the flavor and complement the tartness of the huckleberries.
Incorporate 1/2 teaspoon of ground cinnamon or a pinch of nutmeg into the dry ingredients for a warm, spiced version.
Use a plant-based buttermilk alternative (like almond milk with lemon juice) and a neutral oil or vegan butter instead of dairy butter.
Huckleberries are a fantastic source of anthocyanins, powerful antioxidants that help protect your cells from damage caused by free radicals.
The carbohydrates from the flour provide a quick and sustained source of energy to fuel your morning activities.
Huckleberries contribute dietary fiber, which is important for digestive health and can help you feel full and satisfied.
One serving of three pancakes contains approximately 380-420 calories, not including toppings like butter and maple syrup.
They can be part of a balanced breakfast. Huckleberries are packed with antioxidants and fiber. However, they are also a source of refined carbohydrates and sugar. Enjoy them in moderation as a treat.
Absolutely! Wild or cultivated blueberries are an excellent and more widely available substitute for huckleberries. The taste will be slightly sweeter and less tart.
Flat pancakes are usually caused by overmixing the batter, which develops gluten and deflates air bubbles. Mix only until the ingredients are just combined. Also, ensure your baking powder and soda are not expired.
It's best to cook the batter shortly after mixing. The leavening agents (baking powder and soda) start working immediately. If you let it sit too long, the pancakes won't be as fluffy. You can, however, mix the dry and wet ingredients separately and store them in the fridge, combining them just before cooking.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster, microwave, or on a baking sheet in a 350°F (175°C) oven for a few minutes until warm.