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I miss camping during the deep winter. Today I was craving the crispy edges of grilled hotcakes. I took out some frozen huckleberries from last summer and I made hotcakes for a snack.
The difference between a pancake and a hotcake:
Pancakes are wider and have a fluffy texture, and hotcakes are thicker and denser. You can also add huckleberries to any pancake recipe your choosing. I prefer hotcakes on the griddle, for I enjoy the dense and thickness of hotcakes.
To get started, you will need semi-frozen huckleberries (4 ounces).
See printable recipe PDF at the end.
Ingredients:
2 cups of all-purpose flour
3 teaspoons of baking powder
½ teaspoon of salt
¼ cup of sugar
2 eggs
2 Tablespoons of olive oil
1 cup of whole milk
4 heaping ounces of semi-frozen huckleberries
4 Tablespoons of cubed butter for the griddle
Directions:
Turn the outdoor griddle on low/medium.
In a mixing bowl, combine and stir together the flour, baking powder, salt and sugar. Then stir in the eggs, oil and milk. Do not over stir the mixture. Over stirring causes the mixture to get tough and rubbery.
Hotcake batter Hotcake batter Gently fold in the huckleberries.
Gently fold in huckleberries into the batter. Gently fold in huckleberries into the batter. Dollop the 4 Tablespoons of cubed butter onto the hot griddle, let sizzle all over the griddle.
With a large ice-cream scoop, scoop the batter onto the griddle
Cooking huckleberry hot cakes on an outdoor griddle. Cook each side until edges and sides are crispy brown.
Gold brown huckleberry hotcakes Flipping hotcakes Huckleberry hotcakes fresh from the griddle. Garnish with butter and maple syrup.
Print the recipe:
By: Michelle Norman
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