Huckleberry Pancake/Waffles Archive

Huckleberry Paleo Pancakes

Posted March 31, 2016 By sandy

Every body loves huckleberry pancakes.  And now we have a Paleo version of your favorite breakfast food!

If you are not familiar with a ‘Paleo version’ of pancakes, it uses non-grain flours rather than the typical wheat flours.

I found this Huckleberry Paleo Pancake recipe on the Forest and Fauna website!

Huckleberry Paleo Pancakes

Huckleberry Paleo Pancakes

Ingredients

  • 1½ cups finely ground blanched almond flour (do not pack tightly)
  • ¼ teaspoon mineral rich sea salt (pink Himalayan preferred)
  • ½ teaspoon baking soda
  • 3 large pastured farm eggs
  • 2 tablespoons raw organic honey (or sweetener of your choice)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice or apple cider vinegar (optional)
  • 4-8 tablespoons full fat coconut milk, adjust for consistency
  • Coconut oil to fry

Instructions

  1. Turn on griddle or stove top to medium heat.
  2. Whisk eggs, vanilla, honey, vinegar/lemon juice, sea salt and baking soda together.
  3. Stir almond flour into egg mixture.
  4. Add a tablespoon of coconut milk at a time until you get the desired consistency. I like to thin them out for lighter pancakes, so I go a bit heavy on the coconut milk.
  5. Melt about a tablespoon of coconut oil per batch, once the coconut oil is nice and hot, spoon the pancake batter onto the hot griddle.
  6. The trick to perfect almond flour pancakes is having the heat set at the correct temp, on my stove top, that is just below medium, and I have found it is important to really let the pan heat up for a few long minutes before dropping in the pancakes. NOTE: I also made these pancakes on the SMALLER side, so they are easier to manage and flip.
  7. Fry cakes until you see bubbles appear and cake sets up on the sides, this is a good indicator to flip. Watch heat, as cakes can burn easily. Keep cakes in a warmed oven until finished with batch. Cook on each side for about a minute or 2. Use a thin spatula to carefully flip them.
  8. Serve pancakes with preferred toppings.
http://wildhuckleberry.com/2016/03/31/huckleberry-paleo-pancakes/

Make sure to check out the original website to find Andrea Wyckoff simple receipe for Huckleberry Syrup

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Huckleberry Crepes with Ricotta Cheese

Posted October 15, 2014 By sandy

One of my favorite huckleberry recipe book is Huckleberry Delights:  A Collection of Huckleberry Recipes by Karen Jean Matsko Hood.

Karen has numerous recipes in her book, and here is one that I thought you would enjoy:  Huckleberry Crepes

Huckleberry Crepes

Huckleberry Crepes

Ingredients

  • 2 cups all-purpose flour
  • 6 large eggs
  • 1/2 tsp. salt
  • 3 cups milk
  • 1 cup ricotta cheese
  • 2 cups huckleberry (preferably fresh, but frozen will work)
  • confectioner's sugar

Instructions

  1. In a large bowl mix flour, eggs, salt and milk until smooth
  2. Heat an 8 inch crepe pan and brush with butter or oil
  3. Pour about 1/4 cups batter into the pan
  4. Tip and cover entire pan with batter
  5. Crepe is ready to turn when the bottom side begins to brown
  6. Slip cooked crepes onto warm plate and keep warm while remaining better is used
  7. When ready to serve, spread 2 tablespoons ricotta cheese down the middle of the crepe and place huckleberries on top
  8. Roll crepe together and sprinkle with confectioner's sugar
  9. Garnish with more huckleberries, if desired
  10. Serve plain or with syrup
http://wildhuckleberry.com/2014/10/15/huckleberry-crepes/

If you are interested in more of Karen’s huckleberry recipes, HB Delights Cookbook
check out her 309 page book.  Along with over 250 recipes, she also includes sections on …

  • Huckleberry Botanical Classification
  • Huckleberry Cultivations and Gardening
  • Huckleberry Facts
  • Huckleberry Folklore
  • Huckleberry History
  • Huckleberry Nutrition and Health
  • Huckleberry Poetry
  • Huckleberry Types
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Huckleberry Salmon

Posted August 20, 2014 By sandy

When looking for recipes for huckleberries, I ran across this wonderful recipe for Huckleberry Salmon.

Instead on making the usual cookies, cakes and muffins, this savory recipe includes the great tastes of huckleberries for a fancy dinner dish:  Huckleberry Salmon.

Originally posted by Sylvia Fountaine in the Spokesman Review ….

Huckleberry Salmon

Huckleberry Salmon

Ingredients

  • 1/2 cup apple wood chips (optional)
  • 1 1/2 cups fresh huckleberries
  • 1/2 cup sugar
  • 1/2 cup red wine vinegar
  • Pinch salt
  • 1 teaspoon whole coriander seeds (optional)
  • 1 large shallot, finely minced
  • 1 1/2 pound fillet of wild salmon, skin on
  • Olive oil, for brushing
  • Salt and pepper
  • Zest and juice of 1 lemon
  • 1 tablespoon fresh thyme, more for garnish
  • 1 cup greens, such as arugula, baby kale and watercress

Instructions

  1. Preheat grill to medium high. Make a little bowl out of 2 to 3 layers of aluminum foil the size of half a grapefruit. Place dry apple wood chips inside the foil bowl, place the bowl directly on the heating grill, and close the grill lid.
  2. Place huckleberries in a medium bowl. Heat sugar, vinegar, a generous three- finger pinch of salt and coriander seeds in a small sauce pan and stir until sugar has dissolved. Add minced shallots and simmer two minutes. Pour over huckleberries, stir gently and set aside.
  3. Brush both sides of salmon with olive oil and sprinkle with salt and pepper. Place skin side down on the grill. Sprinkle with zest of one lemon, and 1 tablespoon fresh thyme leaves.
  4. Once apple wood chips begin smoking, turn heat down to low, grill salmon, skin side down, directly on the grill, on lowest heat, closing lid. Check after 5 minutes. Shift salmon to create crosshatch marks on the skin, and close lid again for just a few minutes. Salmon at this point will cook quickly, especially if it’s a thinner piece. Once salmon is cooked to medium rare or medium, turn heat off.
  5. Place salmon on a platter over greens. Squeeze with juice of half a lemon. Generously spoon pickled huckleberries and pickling liquid over the salmon and greens, and scatter with thyme sprigs. Serve immediately.
  6. Yield: 4 servings
http://wildhuckleberry.com/2014/08/20/huckleberry-salmon/

Check out the Spokesman article, Seasonal Kitchen: Huckleberries great for sweet, savory dishes, for some background on huckleberries and recipes for the following:

  • Huckleberry Almond Flour Pancakes
  • Huckleberry Mojito
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Huckleberry Waffles

Posted July 15, 2010 By sandy

Huckleberry Waffles — This Timeless Moment

By stefan
An activity I love to do in the Kootenays during the summer is to forage for huckleberries. This past week while visiting my parents I had the opportunity to go out to our favorite spot in the Monashee Mountains and pick.

2 eggs (yolks and whites separated)
1 3/4 cups milk
1/2 cup vegetable oil
1/2 teaspoon vanilla
2 cups flour
2 tablespoons honey
4 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh huckleberries

Start by mixing the yolks and the whites in separate bowls until they are light and fluffy. Then mix in the remaining wet ingredients into the yolks until well mixed. In another bowl combine the dry ingredients until well mixed. Then slowly mix the dry ingredients into the wet ingredients. Fold in the egg whites until just mixed in. Finally add the huckleberries.

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Huckleberry Waffles

Posted July 15, 2010 By sandy

Huckleberry Waffles Recipe by Foreign Foods | ifood.tv

Ingredients

 1 3/4 cup cake flour
 2 tsp. baking powder
 1/4 tsp. salt
 1 Tbsp. granulated sugar
 3 eggs, separated
 1/4 cup margarine, melted
 1 1/2 cups milk
 1 1/2 cups huckleberries

Directions

Sift together flour, baking powder, salt and sugar.
Beat egg yolks.
Add to margarine.
Stir into dry ingredients.
Do not stir out all lumps.
Beat egg whites stiff.
Fold into batter along with berries.
Bake on preheated waffle iron.

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Huckleberry Pancake Recipe

Posted June 29, 2010 By sandy

Huckleberry Pancakes – Vintage Recipes

By lmb
Recipe for Huckleberry Pancakes from Desserts and Salads (1920).

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Lemon-Ricotta Pancakes With Huckleberry Compote and Meyer Whipped Creme

AZ Central.com

For the huckleberry compote:
3 pounds huckleberries, frozen
1 cup water
1 cup sugar
1 cup corn syrup
2 lemons, zest and juice

Place all ingredients in a pot and bring to a simmer. Allow to simmer until reduced to a syrup consistency, stirring occasionally.

For the Meyer whipped creme:
1 quart heavy cream
Zest and juice of 2  Meyer lemons
1/4 cup powdered sugar
1 tablespoon vanilla
1 teaspoon salt

Mix all ingredients. Whip with mixer until stiff.

For the pancakes:
4 cups cake flour
1/2 cup all-purpose  flour
2 tablespoons baking  powder
2 teaspoons salt
1 teaspoon nutmeg
Zest of 10 lemons
2 cups buttermilk
3 cups ricotta cheese
1 cup lemon juice
3/4 cup sugar
1 tablespoon vanilla extract
10 egg yolks
3/4 cup butter, melted
10 egg whites
Butter for cooking

Combine the flours, baking powder, salt, nutmeg and zest in a large mixing bowl. In a separate mixing bowl, combine buttermilk, ricotta, lemon juice, sugar, vanilla and egg yolks and mix well. Whisk in melted butter. Add wet mixture to the dry ingredients and slowly whisk until smooth.

In a separate bowl, whip egg whites to stiff peaks. Gently fold egg whites into the batter. Do not overmix. There should be some white streaks of egg whites left in the batter.

Preheat a non-stick griddle or large saute pan on medium-high heat and coat with butter. When butter is melted, place a small circle of batter in the pan. Cook for about 3 minutes, or until batter is stiff enough to flip. Flip and allow pancake to cook for 2 more minutes. Top with huckleberry compote and Meyer whipped creme.

Makes 8 to 10 servings.

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Pancake Recipe Using Huckleberry Topping

Posted March 16, 2010 By sandy

A Mountain Hearth: A Mountain Hearth Breakfast: Acorn Pancakes

By Lara Katherine Mountain Colley
We topped them with wild huckleberry syrup I canned in September from our autumn huckleberry picking trips to high Cascade Mountain lakes. In the past I have thrown a handful of frozen huckleberries in the batter too.

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Huckleberry Waffles

Posted February 15, 2010 By sandy

The Thrifty Garden/Home: Revamped Waffles

By Mrs. Mac

Mrs. Mac’s Berry Waffle Recipe:

1-3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 tablespoon organic unrefined sugar or honey*
3 egg yolks, beaten
4 tablespoons oil or melted butter
1-1/2 cups milk
3 egg whites, beaten until stiff
1/3 cup fresh or frozen huckleberries (or raspberries/blueberries/blackberries)

Mix the dry ingredients together with a wire whisk, set aside.  Using your stand mixer, add the egg whites to the mixing bowl and beat until stiff.  Beat the yolks in a small bowl, add milk and oil … mix with a fork.  Remove the egg whites from the mixing bowl … set aside.  To the same bowl add the flour and egg/milk mixture.  Beat til barely blended.  Carefully fold in the egg whites.  To a preheated and well oiled waffle iron add 1/4 cup of batter.  Top with a small amount of berries .. then cover berries with 1/4 cup of more waffle batter (this helps the waffle not to stick due to the berries).  Bake according to your waffle iron directions.  Mine is old and I just watch for the waffle to stop steaming.

Serve waffles warm with a little butter and real maple syrup.  Your kids won’t ever want you to buy Eggo’s again … this whole grain waffle will fill you up until lunch 🙂

*if using honey … add it to the liquid egg/milk mix

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Lemon Huckleberry Pancakes

Posted February 15, 2010 By sandy

The Chugg Family: Pancakes

By Natalie

Lemon-Blueberry Ricotta Pancakes

4 cups whole wheat flour, or 1/2 white and 1/2 wheat

6 Tb sugar or 4 Tb xagave

3 tsp baking soda

1 tsp salt

1 1/2 tsp baking soda

4 eggs (2 separated)

4 Tbs oil

3 cups buttermilk

1 Tb lemon zest

1 tsp vanilla

1 1/2 cups ricotta cheese

Blueberries; or my favorite: huckleberries

Mix together the dry ingredients. In a separate bowl, combine 2 eggs and 2 egg yolks, oil, buttermilk, lemon zest and vanilla. Add the dry ingredients and mix just until combined. Gently stir in the ricotta cheese. In a small bowl, beat the 2 egg whites until soft peaks form. Fold into the batter just until incorporated. Let sit for 15 min. Cook on hot griddle, add berries as desired.

These were great with a more mild syrup so you could get all the different flavors. I used a honey syrup. 1/3 cup water, 1/3 cup sugar, 1/3 cup honey, Heat water and sugar over med heat until sugar dissolves. Stir in the honey, set aside and keep warm.

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