Sprinkled over Buttermilk Pancake batter...
Cooked until golden...
Topped with freshly made Raspberry jam.
How I make Buttermilk Pancakes (this is my adaptation of my Grandma's recipe):
2 cups Buttermilk (when I don't have any on hand, which is usually, I put a 1/4 inch of lemon juice into the bottom of my 2 cup Pyrex liquid measuring cup before filling the rest of the way with 2% milk, then let it sit for 5 minutes, until slightly curdled)
1 cup Unbleached White Flour
1 cup Whole Wheat Pastry Flour
1 tablespoon Baking Powder
1 teaspoon Baking Soda
3/4 teaspoon Sea Salt
1/3 cup Olive Oil
2 Farm Fresh Eggs
Whisk all the dry ingredients together. Make a well in the center. Pour in Buttermilk, Olive Oil, and Eggs. Give the liquids a quick whisk to break up the eggs and combine, then gently pull in the dry ingredients just until a smooth batter is formed.
Cook. Eat. Yum.
4 comments:
I don't think I have ever seen a huckleberry. I thought they would look more like black raspberries. What do they tast like?
Wild huckleberries are so amazing. Definite perk of life in the NW mountains.
On pancakes, my m-i-l has the clever tip for beating your egg white(s) just till stiff peaks form. Fold in at the very end. (Add the yolk if you like with the other wet.) Sure it's an extra step & bowl to clean, but I'm almost always happy I did. :)
Don't know if huckleberries taste as good as this looks! But now I'm craving pancakes.
I've never seen such beautiful pancakes ...yum and buttermilk too. Thanks for the recipe. -Steph-
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