Try these Foraging Flavors

Portland is full of fresh produce that you can find at the local farmers market. Kick up your flavor profile with seasonal fruits, local honey, wild mushrooms, organic squash, and pasture-raised meats.

Pancake Ingredients:

2 cups all-purpose flour
1½ tbsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 eggs
2 cups milk
2 tbsp. melted butter, for batter
2 pints blueberries
1 pint maple syrup
1 stick butter, for cooking & topping

Yogurt Ingredients:

1 pint strawberries
1 pint blackberries
1 pint raspberries
1 bag maple granola
1 quart whole milk yogurt
¼ cup local honey

Pancake Steps:

Measure the flour, baking powder, baking soda, and salt. Mix all dry ingredients together in a large bowl. Add eggs and milk to the bowl. Whisk until just combined.

Melt 2 tbsp. of butter in a small microwave-safe bowl. Add butter to the batter and mix until incorporated. Let the batter rest for 15-20 minutes. Chef Tip: Try not to overmix — you’ll get fluffier pancakes in the end.

Turn on the stovetop to medium-low heat. Add a small dab of butter to the frying pan to coat. Use a ¼ cup measure to scoop the batter into the frying pan. Add blueberries on top of each pancake before flipping. Wait to flip each pancake until bubbles appear throughout. Then flip and cook until golden-brown.

Top each pancake with butter and maple syrup.

Yogurt Steps:

Rinse strawberries, blackberries, and raspberries. Slice to desired size. Chef Tip: You can use any mix of seasonal fruits from the market instead.

Mix ¼ cup of local honey into the yogurt, or sweeten to taste.

Start building your own bowl. Scoop out the honey yogurt into a bowl, then add as much fruit and granola as you want.

Finish off your custom bowl with a drizzle of honey.