So, um, I really love huckleberries. I just think this is something you should know about me. Because they are the perfect berry, tarter than a blueberry but sweeter than a raspberry, and just the juiciest. But did you know that huckleberries are pretty fucking hard to come by? Even here in Idaho where they are the official state fruit. Because you have to go out in the woods and pick them and know where a good patch of them are and worry about disturbing a bear's favorite picking spot and so on. Does anyone know of somewhere not too far from Boise to pick them? I'll be your best friend if you do. Because finding some (legitimate wild ones) to buy is difficult and pricey; you can't just grow these pretties commercially (or even in a home garden). Though, Tillamook makes a delicious Mountain Huckleberry ice cream and Camas Prairie Winery in Moscow makes the best huckleberry mead ever. That is how I have enjoyed huckleberries the past few years.
You can imagine my excitement when Will came home last Friday from a work trip holding a bag full of these treasures. It had been years since I had fresh huckleberries. Oh, did we enjoy them. We mostly ate them on their own, in their perfect unadulterated form, or with yogurt. But Sunday morning we decided to get fancy and Will had the amazing idea to add them to our favorite griddle cakes. I mean, what could be better than honey feta griddle cakes? Well huckleberry honey feta griddle cakes, of course. These were crazy, insanely good. But, if you can't get your hands on some huckleberries (I don't blame you), these are still good without them. You might also try substituting blueberries.
(Huckleberry) Honey Feta Cakes, makes 12 griddle cakes
Adapted from the recipe Honey Feta Griddle Bread from The Philosopher's Kitchen
8 ounces feta cheese
3 tablespoons honey
2 to 3 tablespoons honey (or plain) greek yogurt
1 teaspoon salt
1 cup organic unbleached flour
1/2 cup fresh huckleberries (approximate)
Directions: In a large bowl mash the feta cheese with the honey using the back of a fork until fully combined. Add in the greek yogurt and continue to mash, making sure no large clumps of cheese remain (this may take a lot of mashing). Add the salt and stir to combine. Slowly add portions of the flour, stirring to combine completely each time. This should be a pretty dense dough, but still workable. If the dough seems too stiff you can add more yogurt in small increments until it reaches a more malleable consistency. Using your hands, knead the dough briefly. Divide the dough into small equal pieces, about 12 for thicker griddle cakes. Divide into smaller pieces if thin cakes are desired. Roll each piece into a ball and then flatten into (about 3 in diameter) rounds between your palms. Cook the cakes on a lightly oiled griddle over medium heat. Once a round is placed on the griddle, press a small handful of fresh huckleberries firmly into each one on the side of the cake that is facing up. Cook on each side until golden brown. Serve immediately while still warm.
Oh my. Enjoy with a cup of coffee!
