A distant cousin of the blueberry, the Huckleberry, (also known as the Whortleberry Farkleberry, Wonderberry, Hurtleberry, Sparkleberry, and our personal favorite: the Dangleberry) can be foraged from the coastal forests of Northern California.
Huckleberry Ricotta Pancakes
1 & 1/2 cups sprouted whole wheat flour
1-1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup coconut sugar
2/3 cup mascarpone cheese
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.