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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 cups all-purpose flour |
3 teaspoons baking powder |
1/2 teaspoon salt |
1/4 cup sugar |
2 eggs |
2 tablespoons oil |
1 cup milk |
4 ounces huckleberries, fresh or frozen, plus extra, for serving |
whipped butter and maple syrup, as an accompaniment |
Directions:
1. Mix the flour, baking powder, salt, and sugar in a bowl. Then, stir in eggs, oil, and milk until mixed. Do not beat the mixture.
2. Pour 2 to 6 ounce ladles of batter on a lightly oiled griddle. Then, add 1-ounce of huckleberries to each pancake. Cook for 2 to 3 minutes on each side.
3. Place the pancakes on a large plate. Then garnish with huckleberries, whipped butter, and hot maple syrup.
4. Serves:4 (does not include butter and syrup); Calories:333; Total Fat: 4.5 grams; Saturated Fat: 2 grams; Protein:11 grams; Total carbohydrates: 63 grams; Sugar: 18 grams; Fiber: 1 gram; Cholesterol: 112 milligrams; Sodium: 719 milligrams
5. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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