I’m a breakfast guy. Meaning I’ll eat it for lunch, dinner and dessert if need be. And I love flapjacks, griddle cakes or as normal folks call them, pancakes. Now since I’m a stoner, I recently went looking for a pancake recipe to incorporate my cannabutter into and what do you know, I found it. So I make my cannabutter the easy way by infusing activated hash oil (stirring it) directly into the butter over the low heat on top of the stove until it’s completely mixed in. It usually takes about 5 minutes and then I can pour the melted cannabutter back into my container for use at a later time. As for dosing, each person is different and I have a very high tolerance, so I use 1 gram (1000mg’s) of high quality oil per half stick of butter (4 TBSP). It’s not an exact science but I like to have 100–200 mg of THC per serving and a half stick of butter is more than enough for the recipe along with the extra butter you’ll need to spread on the cakes before serving. Much of the THC is lost during the baking process but feel free to cut the THC in half or even a quarter for those less tolerant or just top with regular butter at the end instead of the cannabutter. Also keep in mind that these can be made totally Non-Canna as well. One last piece of advice that I can’t stress enough is don’t over mix your batter. Easy does it with the whisk, as to make sure you have lots of air in your mix for light and fluffy cakes.

 

Cannabuttermilk Pancakes

INGREDIENTS:
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 cups of flour (sifted)
2 tablespoons sugar
2 eggs, slightly whisked
2 cups of buttermilk
2 tablespoons cannabutter, melted (microwave for a few seconds or place in a small saucepan on the stove over low heat to melt)

 

DIRECTIONS :

In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar.
In a separate bowl, whisk together the eggs and buttermilk and drizzle in the butter as you continue to whisk.
Switch to a wooden spoon and make a well in the middle of the dry ingredients.
Pour in the wet ingredients and stir until almost completely combined.
Remember, the more you stir pancakes the more flat and tough they will be so mix lightly until just a few streaks of flour are remaining.
Preheat the griddle to medium heat. Butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden brown (another minute or so). Top with a healthy dollop of cannabutter and serve with maple syrup.

(Makes approx. 12 Pancakes – 6 Servings )


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