"Old-timers and native Pacific Northwesterners often refer to the huckleberry as "Black Pearls of Gold." Huckleberries only grow wild and have a perfumed fragrance, tart, yet sweet flavor."
Wild Huckleberry Pancakes with Whippped Mascarpone Butter
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Prep time: 10mins
Cook time: 6mins
Serves or Makes: 4
Recipe Card
ingredients
- 8 ounces mascarpone
- 8 ounces soft butter
- 1 cup vanilla yogurt
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- 2 teaspoo sugar
- 1/2 teaspoons salt
- 1/2 cup club soda
- 2 eggs, beaten
- 6 tablespoons butter
- 1 1/2 cups huckleberries
Method
Step 1
Make the Whipped Mascarpone Butter- Combine the softened mascarpone and butter in a bowl. Use an electric hand mixer and whip the butter and mascarpone until soft and blended. Make the butter ahead and refrigerate until ready to use. Bring the butter out of the fridge and let it soften before serving.
Step 2
In a bowl add the yogurt and the baking soda and stir to combine. Let the yogurt sit at room temperature for 10 minutes to activate with the baking soda.
Step 3
In a bowl add the flour, sugar, and salt and whisk to combine. Add the yogurt mixture, club soda and eggs and stir to blend. The batter should be smooth and creamy.
Step 4
Heat a non-stick griddle or skillet over medium heat. Add a small amount of butter to melt on the surface of the griddle. Ladle some of the pancake batter on the skillet to make 6-7" pancakes. Add some huckleberries to the top of each pancake. Cook the pancakes on the first side for 2-3 minutes.
Step 5
When you see bubbles appear on the pancake batter, gently flip and continue to cook for another 2-3 minutes until browned. The huckleberries will release some of their juices. Add the pancakes to a cookie sheet and cover with a kitchen towel to keep warm while you make more pancakes. Serve with the whipped mascarpone butter and huckleberry compote.
Step 6
Substitute with blueberries, blackberries, marionberries or boysenberries