Huckleberries grow abundantly along the old Barbary coast of California. The word huckleberry is actually a corruption of the word whortleberry, though to some it might seem something of an improvement. The huckleberry, a cousin of the blueberry, is known by various other sparkling monnikers including: farkleberry, wonderberry, hurtleberry, sparkleberry, and my personal favorite, dangleberry.
Renowned pie-lover Henry David Thoreau has been known to praise the huckleberry as among the finest fruits of the wild. Here’s a nice way to enjoy its sharp-sweet antioxidental intensity for breakfast.
Huckleberry Ricotta Pancakes
1-1/2 cups all-purpose flour
1-1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sugar
2/3 cup mascarpone
4 eggs, separated yolks and whites
2 cups ricotta cheese
1-1/2 cups fresh or frozen (defrosted) whole huckleberries
1-1/2 cups whole milk
Whisk the yolks together. Combine yolks, mascarpone and ricotta. Separately, combine flour, baking powder, sugar, baking soda and salt. Add flour mixture to yolk mixture and mix until just combined.
Add in the milk gently; don’t over mix. Set aside. Beat the egg whites until you achieve soft peaks then fold the whites into the batter. Remember, if you want fluffy pancakes be gentle. Fold in the huckleberries just at the last minute.
Heat up a griddle or large pan, melt a bit of butter on it and carefully ladle 1 cup per cake; Be careful not to spread the batter out with a spatula, just pour. Flip the pancakes only after small bubbles appear and the edges start to dry (about 3 minutes). After flipping, cook for about three minutes on the other side. Serve with organic maple syrup. Makes about 15 pancakes.