Mendocino Wild Huckleberry Whole Wheat Pancakes with Pine Nut Butter
Makes 6 Servings
1 cup organic whole wheat flour
In a medium bowl, mix together wheat flour, pastry flour, wheat germ, bran, baking soda and salt. In a large bowl, mix together oil, buttermilk, eggs, honey, vanilla extract and applesauce. Combine wet and dry ingredients, stirring just until mixed (leave mixture slightly clumpy – do not overmix or pancakes will be tough). Melt butter in a heated griddle or skillet. Pour batter by ½-cupsful onto griddle; scatter 1 tablespoon of huckleberries over top. Cook until bubbles appear at the edge of the pancake. Flip over and cook until golden brown. Place two pancakes on a plate and top immediately with a ¼-inch slice of the pine nut butter. Drizzle with maple syrup. Garnish with huckleberries and a scoop of vanilla ice cream if you like. Purée pine nuts and salt in a food processor until smooth like a creamy peanut butter. Put all of the pine nut butter ingredients into a mixer with a paddle and mix until smooth, scraping down sides as you go. It will be very soft. Place mixing bowl in the refrigerator until the mixture sets up enough to form into a log (about 15 minutes). Place butter log on parchment paper and roll into a 2-inch diameter log to store for future use. To toast pine nuts: Preheat oven to 350°F. Place nuts in a single layer on a sheet pan and toast in oven until slightly golden (approximately 8 minutes); watch them carefully so they don’t burn. You can prepare these mixtures in advance; simply add wet ingredients just before cooking.
--MacCallum House Inn