Try this old Dell family favorite recipe!

In a plastic, wooden, or glass bowl (do not use aluminum)

2 cups of flour (heap a bit if you want)
1 dry yeast envelop (almost any kind will do)
Add about two cups lukewarm (not hot) water, and stir thoroughly, to a soft spongy mass (fun to play with!)

Let the batter rest overnight or for several hours in a warm spot – covered with wax paper or a clean towel, so it can “breathe”, but unwanted aliens will not fall into the batter.

In the morning, get your griddle started warming, then to the batter add:

3 eggs
¼ cup of sugar
Dash or two of salt
Mix thoroughly. (And remember … NON-METAL utensils).

Put a ¼ to ½ teaspoon of baking soda in a small cup or container with 2 – 3 tablespoons or so of hot tap water. Dissolve the soda in the water, then add to the batter, and stir. This will cause the batter to rise, full of air bubbles, as some kind of action is going on. (So make sure your bowl is much bigger than your initial batter!)

Butter or oil your pre-heated fry pan or griddle, and add about ½ cup of batter to skillet. Tip the pan to spread batter evenly, but not TOO thin, since you want to add berries

Add a handful of fresh or frozen huckleberries, in the pattern and density you prefer.  Jiggle the pan a little bit to help the batter cover the tops of the berries.

(Or you can just add berries to the batter, prior to pouring if you prefer… but not as much artistry involved, LOL.)

Brown one side, flip and brown the second side.  I prefer these with maple syrup or honey, but they work with just about anything. Powdered sugar and butter is pretty good too!

(SIDE NOTE: If you make these without putting in huckleberries or goodies — you want them REALLY thin. Then you can add brown or powdered sugar, jelly, honey or syrup – with butter of course! – then roll them up and eat them with a fork or like a burrito! YUM!

To get them thin, when you are serving WITHOUT huckleberries, pour batter onto the hot oiled griddle, then lift and turn the griddle in various gyrations to get a thin coating of the blina over the bottom of the pan, almost like a crepe. They should be around a ¼ inch thick or less, when cooked through.

But again, if you are adding huckleberries, you want a little thicker pancake, as the berries will sit too far above the pancake, and tend to stick to the pan when you flip them, and/or roll out when you serve them.)

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