Yield: 4 servings
* 2 cups all-purpose flour
* 3 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 cup sugar
* 2 eggs
* 2 tablespoons oil
* 1 cup milk
* 4 ounces huckleberries, fresh or frozen, plus extra, for serving
* Whipped butter and maple syrup, as an accompaniment
Mix the flour, baking powder, salt, and sugar in a bowl. Then, stir in
eggs, oil, and milk until mixed. Do not beat the mixture.
Pour 2 to 6 ounce ladles of batter on a lightly oiled griddle. Then,
add 1-ounce of huckleberries to each pancake. Cook for 2 to 3 minutes
on each side.
Place the pancakes on a large plate. Then garnish with huckleberries,
whipped butter, and hot maple syrup.