Huckleberry Cream Pancakes

I picked up a container of huckleberries at the local fruit stand on their closing day of the season.  The resulting pancakes were quite honestly perfect as was the summer. 

Serves 6

Ingredients:

- 1 cup fresh huckleberries

- 2 large eggs

- ¼ cup sugar

- ½ cup sour cream

- ¼ cup heavy whipping cream

- ½ cup milk

- 1 teaspoon vanilla

- 1.5 cups all purpose flour

- 2 teaspoons baking powder

- 1 teaspoon salt

- ½ teaspoon cinnamon

- Butter

- Maple syrup for serving

Instructions:

Combine the flour, salt, baking powder and cinnamon in a medium size bowl and set aside.

In a large bowl whisk the eggs together with the sugar until smooth.  Whisk in the milk, whipping cream, sour cream and vanilla.  Slowly add the flour mixture to the wet ingredients and stir until a smooth batter forms.   Gently fold in the huckleberries.

Heat a large skillet over medium heat.  Coat the pan with butter and ladle three tablespoon of batter per pancake onto the skillet.  Cook until golden brown on the bottom, about 2-3 minutes, then flip with a spatula and cook until golden brown on the other side.  Serve with maple syrup and enjoy!