The trickiest part of this recipe is that huckleberries are not commercially grown. Pancake Batter
3/4 cup all-purpose flour
1 teaspoon baking powder
4 tablespoons unsalted butter, melted and cooled to room temperature
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups Huckleberries or Blueberries
1 cup buttermilk
1 teaspoon pure vanilla extract
Heat griddle to medium high temperature. Sift all dry ingredients into mixing bowl. In a separate bowl, whip egg slightly; add buttermilk, cooled melted butter and vanilla. Mix well until just combined (there will still be lumps in the batter). Lightly grease griddle. Spoon about a quarter cup of batter on griddle. Sprinkle about 2 tablespoons huckleberries on top of batter. Cook until bubbles appear in the center of the cakes and they are golden brown on the bottom, about 1 to 2 minutes. Flip cakes over and cook another minute.
1 teaspoon saffron threads, ground
1/2 cup boiling water
Steep saffron in boiling water 15 to 20 minutes, cool and strain out the saffron threads.
Saffron Syrup* (makes 11/2 cups)
1 cup sugar
1/2 cup water
4 tablespoons saffron tea, cooled
Combine sugar and water in a saucepan and place on medium-high heat. Stir the sugar and water mixture occasionally until sugar is dissolved. Reduce heat to medium and simmer about 20-30 minutes until syrup coats the back of a spoon. Remove from heat. Add cooled saffron tea and mix well. Heat syrup slightly before drizzling on pancakes.
*Saffron syrup may be purchased ready-made at the Spanish Table.
Serve a stack of three pancakes, slathered in butter and warm saffron syrup, garnished with a sprinkling of huckleberries and a sprig of fresh mint.