by Crystal Wahpepah

Pancakes with Salmonberry

Servings: 4



  1. In a mixing bowl, combine 3 cups bakery mix with 1 tablespoon vegetable oil, mix well.

  2. Fold in 1 cup salmon berries, mix all together.

  3. Set batter aside for 2 mins.

  4. Warm saucepan to medium heat.

  5. Add a drizzle of vegetable oil to the saucepan before adding quarter size heaping spoonfuls of batter into the pan.

  6. Cook until the pancake is golden brown on the edges, then flip the pancake and repeat on the other side (approximately 1 minute per side)

  7. Repeat with the remaining batter


  1. Serve pancakes hot with fresh salmon berries or fresh fruit as desired

Keywords: Pancakes, Salmonberry


PROMOTING INDIGENOUS FOODWAYS EDUCATION - Our mission is to promote Indigenous foodways education and facilitate Indigenous food access.

As a participant in the U.S. Department of Agriculture (USDA) Indigenous Food Sovereignty Initiative, NĀTIFS works with its Indigenous Food Lab and partner Indigenous chefs across the country to develop recipes and accompanying cooking videos that demonstrate how to combine Indigenous & locally forageable foods with items available to tribal communities through the Food Distribution on Indian Reservations (FDPIR) federal emergency food program.

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