Makes about 8 pancakes
Pancakes? You can make those anywhere in this country. Huckleberry pancakes? Well, you can make them where huckleberries grow freely, such as the Pacific Northwest or Montana. Or if you don’t have access to fresh huckleberries, try to find them frozen. These tiny dark berries have a stronger flavor than blueberries that’s pretty persuasive. Of course, you could use this recipe to make any kind of fruit-filled pancakes you wish.
Combine the dry ingredients. In a large bowl, whisk together the flour mix, baking powder, and salt. Make a well in the center.
Combine the wet ingredients. In another bowl, whisk together the buttermilk, eggs, and melted better.
Make the batter. Pour the wet ingredients into the well of the dry ingredients. Stir the batter together well. Let the batter sit for 30 minutes before making the pancakes. If you like thick pancakes like we do, you have your batter. If you like thinner pancakes, stir in a couple of tablespoons of water or milk here. Stir in 1 cup of the huckleberries just before cooking.
Make the pancakes. Set a large cast-iron skillet over medium heat. (We also like a nonstick pan, if you use them.) Grease the pan with the fat of your choice. Pour about ¼ cup of batter into the greased pan for a pancake. Put two more pancakes in the pan. When bubbles have started to form and pop on the top of the pancakes, flip them. Cook for about 1 minute more. Put the pancakes on a plate. Continue cooking until you have cooked all the pancakes. Top with the remaining huckleberries.