Picturesque mornings over Flathead Lake, Whitefish Mountain, or the Swan Valley have been constants in our family’s life. With a love of adventuring through travel and skiing, we have experienced a plethora of what Montana offers. And, in the midst of raising our three growing gentlemen with an appreciation of the outdoors, we have been huckleberry picking in many hard to reach places, which reminds me of scouting out morel mushrooms in Minnesota. 

The locally loved huckleberry is celebrated in the huckleberry pancake recipe from the unparalleled Resort at Paws Up in Greenough, Montana. This recipe is featured in the newest cookbook: “Ski Town Brunch.” After a full morning of harvesting huckleberries, maybe a spa appointment at the aforementioned resort would be in order.  

 

Ingredients

4 cups flour

1/2 cup sugar in the raw

4 Tbsp. baking powder

2 Tbsp. baking soda

1 tsp. salt

4 eggs

3 cups whole milk

3/4 cup vegetable oil

1 Tbsp. vanilla paste

1/2 cup butter

2 cups huckleberries

2 cups granola

Butter 

Huckleberry syrup, for serving

Directions

In a large bowl combine flour, sugar, baking powder, baking soda, salt, eggs, milk, oil and vanilla, mixing well. Heat a skillet or griddle over medium heat. Add 2 Tbsp. butter; once slightly melted, add batter to the griddle to make a 4-inch pancake. Add 1 Tbsp. huckleberries and 1 Tbsp. granola to each pancake. Once browned on one side, flip and cook until lightly browned on the other side. Repeat with remaining ingredients. 

Jennie Iverson is a Vail, CO resident and is the author of three best-selling cookbooks: Ski Town Soups, Ski Town Apres Ski, and Ski Town Brunch. All three cookbooks are available individually and as a beautiful box set (Ski Town Kitchen) on SkiTownLife.com.