wild huckleberry waffles

I enjoy hiking through the alpine meadows during the Northwest’s summer months. One of the treasures I look for along the path are those little blue huckleberries ripening in the sun—vaccinium ovatum, the variety with oval-shaped leaves found in the coniferous forests of the West Coast. I don’t often make waffles at home, but the little extra time it takes to cook them seems like a perfect match for a lazy vacation morning. When my kids were little, they loved to fit a berry into each little indented square and then saturate their creation with maple syrup. Years ago I purchased a camping-version waffle iron. You heat it over your camp stove or, when on board, over a propane galley stove. Mine is still is making delicious waffles, and the tangy blue huckleberries mingled with banana sweetness in this waffle batter make a memorable breakfast.

Print Recipe

wild huckleberry waffles

Serves: 4

Cooking Time: 15 minutes

Ingredients

• ¾ cup whole wheat flour
• ½ cup cornmeal
• 2 teaspoons baking powder
• ¼ teaspoon kosher salt
• 1 large ripe banana, mashed
• 1 cup buttermilk (see tip below)
• 1 whole egg
• 2 egg whites
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract
• ¾ cup wild blue huckleberries (or substitute fresh blueberries)
• Cooking spray
• Maple syrup

Instructions

1

In a medium bowl, whisk the flour, cornmeal, baking powder, and salt.

2

In a large bowl, combine the banana, buttermilk, egg, egg whites, canola oil, and vanilla.

3

Stir the dry ingredients into the banana mixture until a batter forms, then gently fold in the huckleberries.

4

Heat the waffle iron to medium hot. Coat with cooking spray, then ladle about ½ cup of the batter onto the hot waffle iron. Cook until the steam dissipates.

5

(If you’re using a camping waffle iron over a cooktop, flip the whole thing over to cook the waffle on the opposite side.)

6

Repeat until you’ve used all the batter. Serve with maple syrup.

Notes

An easy substitute if you don't have buttermilk on hand, is to measure out a cup and replace one tablespoon milk for a tablespoon of white vinegar. Let it rest for 5 minutes and then add to your recipe.