Huckleberry Goat Cheese Pancakes
Ingredients
- 2 1/4 cups all-purpose flour
- 1 heaping tablespoon baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 eggs
- 4 tablespoons olive oil
- 2 cups milk
- 1 teaspoon cider vinegar
- 2 tablespoons vanilla extract be very generous with the vanilla – don’t worry to overburden batter with vanilla, as it excites the palette and induces air bubbles to the batter making the pancakes very light
- 1 cup huckleberries or blueberries
- 4 oz. honey or blueberry goat cheese crumbled into small pieces and frozen
Instructions
- First, cut goat cheese into bite-sized pieces and freeze in a baggie or plastic container overnight. Leave it in the freezer until just before you make the batter!
- When ready to make the pancake batter, combine dries in a large bowl. In a separate bowl, mix eggs, oil, vanilla, milk, and cider vinegar and add to dries.
- Mix with a handheld mixer or wire whisk until smooth and the consistency of thin paste. Allow to proof (sit and bubble) for 10 minutes.
- Gently stir frozen goat cheese pieces into the batter. Drop by large spoonful onto hot griddle (375 degrees) and arrange about 12 or so huckleberries on top of each pancake.
- Allow to cook until the bottom is set and can easily be turned while keeping its nice round shape. Continue to cook until both sides are golden brown.
Notes
*We love our Weber grill and my husband cooks every kind of meat or fish on it. But, recently we purchased the Camp Chef 3-burner camp stove and absolutely love using it for everything from pancakes and quesadillas to burgers and steaks. It is easy to set up and doesn’t take up much room in the back yard. Be sure to buy the fry griddle accessory and you’ll be set for most of your outdoor cooking needs!