Huckleberry Pancake Recipe

Make batter

In a large bowl whisk together the flour, baking powder, baking soda, salt and granulated sugar until evenly combined.

In a separate bowl whisk buttermilk, egg, melted butter and vanilla until smooth. Pour wet ingredients into dry and gently fold with a spatula just until combined — small lumps are fine. Do not overmix. Let batter rest 5–10 minutes to hydrate.

Preheat a nonstick griddle or skillet over medium heat until hot (about 350°F/175°C). Lightly oil or butter the surface.

Use a 1/3-cup measure to pour batter onto the griddle for each pancake. Cook until bubbles form on surface and edges look set, about 2–3 minutes. Flip and cook until golden and cooked through, another 1–2 minutes. Keep cooked pancakes warm in a low oven (200°F/95°C) while you finish remaining batter.

Cook compote

In a medium saucepan combine huckleberries, 1/2 cup sugar, 1/4 cup water and lemon juice. Stir to combine and bring to a gentle simmer over medium heat.

Simmer, stirring occasionally, until berries begin to break down and release juices, about 6–8 minutes. If using frozen berries, add a couple extra minutes.

In a small bowl whisk cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering berry mixture and cook 1–2 more minutes until the compote thickens slightly. Remove from heat and stir in 1/2 teaspoon vanilla. Taste and add up to 1–2 tablespoons more sugar or a squeeze more lemon if needed. Let cool slightly; compote will thicken further as it cools.

Whip crème fraîche

Chill a medium mixing bowl and whisk (or beaters) for 10 minutes if possible. Combine crème fraîche, heavy cream, powdered sugar and vanilla in the bowl. Whisk by hand or beat on low-medium speed until mixture becomes light, slightly aerated and spreadable — about 1–2 minutes. Do not overwhip; you want a soft, pillowy texture.

Taste and adjust sweetness; refrigerate until ready to assemble.

Make streusel

Preheat oven to 350°F (175°C). Line a small baking sheet with parchment. In a bowl combine the flour, light brown sugar, granulated sugar, cinnamon and salt. Add the cold cubed butter and, using a pastry cutter or your fingertips, rub the butter into the dry ingredients until the mixture forms coarse crumbs with some pea-sized pieces.

Stir in the chopped toasted nuts if using. Spread the streusel in an even layer on the prepared baking sheet and bake 10–12 minutes, stirring once halfway, until golden blond and fragrant. Remove and cool completely; streusel will crisp as it cools.

Stack 2–3 warm pancakes on each plate. Spoon warm (or room temperature) huckleberry compote over the stack, letting some run down the sides.

Dollop or pipe a generous spoonful of whipped crème fraîche on top of the compote.

Sprinkle a generous pinch of blonde cinnamon streusel over the crème fraîche and compote for crunch and cinnamon flavor.

Finish with a drizzle of maple syrup, scatter fresh huckleberries and a mint leaf for color. Serve immediately.

Leftovers: refrigerate compote and whipped crème fraîche separately up to 3 days. Re-crisp streusel in a 300°F (150°C) oven for 5–7 minutes if needed.