- 1 1/4 Cups of All-Purpose Flour
- 1/2 Teaspoon of Salt
- 1 Tablespoon of Baking Powder
- 1 1/4 Teaspoons of Sugar
- 1 Egg
- 1 Cup of Milk
- 1 Tablespoon of Butter (melted)
- 1/2 Teaspoon of Vanilla Extract
- 1/2 Cup of Huckleberries You can also substitute huckleberry preserves in place of actual berries if fresh berries are not available. Both work equally well. In fact, huckleberry preserves will give your pancake more of a purple hucklberry color! If using huckleberry preserves, we recommend using 2-4 tablespoons until desired batter color and consistency is reached. If you're using frozen berries be sure to let them thaw before adding them to the batter.
In a bowl, mix together flour, salt, baking powder, and sugar with a whisk or fork.
In a separate bowl, beat egg, milk, melted butter, and vanilla. Gently add huckleberries to the mixture and lightly whisk to incorporate the huckleberries.
Combine both bowls, using a whisk to mix dry and wet ingredients together.
Set your griddle between medium and low heat. Spray griddle top with nonstick cooking spray once griddle top has reached the desired heat.
Pour approximately 1/4 cup of batter on the griddle top. Repeat and evenly space your pancakes until the batter has been used.
Carefully fip pancakes when the edges have bubbled and the bottom is golden brown.
Allow second side of pancake to cook until golden brown.
Remove pancakes, top with butter, fresh huckleberries, huckleberry syrup, or other topping of your choice.