Archive for the ‘Huckleberry Pancake/Waffles’ Category

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.

READ FULL STORY

Huckleberry Waffles Recipe by Foreign Foods | ifood.tv

Ingredients

READ FULL STORY

Huckleberry Pancakes – Vintage Recipes

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

Lemon-Ricotta Pancakes With Huckleberry Compote and Meyer Whipped Creme

AZ Central.com

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. …

READ FULL STORY

The Thrifty Garden/Home: Revamped Waffles

By Mrs. Mac

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

READ FULL STORY

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.

READ FULL STORY

2 eggs, beaten
1 cup milk
1 cup flour
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup butter

Combine eggs, milk, flour, sugar and salt; beat until smooth. Add melted butter to batter. Use 1/4 cup batter on hot grill for each pancake. Flip and roll up pancake, serve with sauce and whipped cream. Makes 8 pancakes.

Huckleberry Sauce

1/2 cup sugar
1 1/2 tablespoon cornstarch
2 cups huckleberries
1/3 cup water
2 tablepoons lemon juice

Combine sugar and cornstarch in pan; stir in berries. Add water and lemon juice. Stir while cooking until thickened.

To serve, sprinkle whipped cream with dash of nutmeg or mace; add a fresh pansy or sprig of peppermint herb on the plate. Add a ham slice and fruit cup to this menu.

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.)