Infused Pancakes with a Measured Butter Finish
The mistake with infused pancakes is putting the infusion in the batter. A hot griddle burns off what you paid for, and no two pancakes are ever the same size anyway. So cook the stack exactly how you always do, and let the infusion ride in the butter that melts on top. One measured pat per plate keeps every serving even.
By Canabee Kitchen
Photo by Luke Pennystan on Unsplash
Ingredients
Makes 4 servings, about 20 mg THC in the whole batch
Instructions
- 1
Mix the dry
Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Nothing infused goes anywhere near this bowl.
2 min - 2
Mix the wet
In a jug, whisk the buttermilk, egg, melted plain butter and vanilla until smooth.
- 3
Combine and rest
Pour the wet into the dry and stir until just combined. Lumps are fine; overmixing makes tough pancakes. Rest the batter five minutes while the pan heats.
5 min - 4
Cook the stack plain
Heat a nonstick pan or griddle over medium and film it with plain butter. Ladle a quarter cup per pancake, cook until bubbles form and the edges look set, about two minutes, then flip and cook another minute. Repeat to make eight.
12 min - 5
Plate and finish with the dose
Stack two pancakes per plate. While they are hot, set one level teaspoon of infused butter on each stack and let it melt in. Syrup goes over the top. Every plate gets the same pat, so every plate is the same dose.
Tips from the kitchen
- Never put the infusion in the batter. Griddle heat runs far above the point where THC starts to degrade, and you lose control of the dose per pancake.
- Start with half a pat if it is your first time with this batch of butter, then wait two hours before you reach for more.
- Cooking for a mixed table? Leave the infused butter in a labelled dish and let each adult finish their own plate.
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