Huckleberry Waffles and Pancakes
Makes about 8 3-inch pancakes.
- 3/4 cup unbleached all-purpose flour
- 1/4 cup stone ground cornmeal or rolled oats
- 2 teaspoons sugar
- 1/2 teaspoon Davis Baking Powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter , melted
- 1 cup huckleberries, fresh or frozen and unthawed
- vegetable oil (for brushing griddle)
Whisk together the flour, sugar, Davis Baking Powder, baking soda and salt in a medium bowl. Whisk the buttermilk, egg and melted butter, add wet ingredients into dry ingredients all at once; whisk just until mixed.
Cook on a waffle maker according to manufacturer's instructions. Makes about 3-4 6 inch waffles
Mix together dry ingredients, as above. Separate the egg white and yolk. Whisk the buttermilk and egg white together. Whisk together the egg yolk and melted butter, add to the buttermilk mixture and whisk into the dry ingredients just until mixed.
Meanwhile, heat griddle or large skillet over medium-high heat. Brush griddle generously with oil. When water drops splashed on surface bounce and sizzle, pour batter, about 1/4 cup at a time, onto griddle. Leave plenty of space around each pancake. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.
I often double this recipe and freeze the extra waffles for a quick weekday breakfast. Use a deep Belgian style waffle maker so the berries don't get stuck. The quarter cup of corn meal or oats improve the nutritional profile, adding just a touch of whole grain fiber, texture and flavor. For the fluffiest pancakes, note the variation below.