🥞🧀🌿
Savory, cloud-like pancakes featuring a blend of premium cheeses and a precise botanical infusion. Designed for the sophisticated palate.
RECIPE INFO:
Category: Gourmet Edible / Savory
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 pancakes (2 per serving)
THC per serving: Approximately 15mg THC per serving
TERPENE PAIRING:
Pair with strains rich in Limonene or Caryophyllene. Limonene provides a bright, citrusy lift that cuts through the richness of the cheese, while Caryophyllene adds a sophisticated peppery finish.
DOSAGE INFORMATION:
Each serving contains approximately 15mg THC. Total batch contains 60mg THC. Ensure the 1/4 cup of infused oil is thoroughly whisked into the wet ingredients before combining with the dry base to ensure precise dosing.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Effects may take 30-120 minutes to onset. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
INGREDIENTS:
* 7 grams high-quality cannabis flower (for the infusion base)
* 1 cup vegetable oil (you will use 1/4 cup for this recipe)
* 1 1/2 cups all-purpose flour
* 2 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1/4 tsp black pepper
* 1 cup milk
* 2 large eggs, room temperature
* 1 tbsp non-infused vegetable oil
* 1 cup finely shredded aged cheddar or Gruyere
* Optional: 2 tbsp minced fresh chives
DECARBOXYLATION INSTRUCTIONS:
* Preheat oven to 240°F.
* Break cannabis flower into small, uniform pieces.
* Spread in an even layer on a parchment-lined baking sheet.
* Bake for 30-40 minutes until the color shifts to a light toasted brown.
* Allow to cool completely before proceeding to the infusion step.
INFUSION INSTRUCTIONS:
* Combine 1 cup of vegetable oil and the decarboxylated flower in a double boiler.
* Maintain a steady temperature between 160°F and 180°F.
* Simmer for 3 hours, stirring every 30 minutes.
* Strain through a fine-mesh sieve and cheesecloth into a glass vessel.
* Measure exactly 1/4 cup for this recipe. Store the rest in a dark, cool environment.
PANCAKE INSTRUCTIONS:
* Sift the flour, baking powder, baking soda, salt, and pepper into a large mixing bowl.
* In a separate bowl, vigorously whisk the milk, eggs, and the 1/4 cup of infused oil until fully emulsified.
* Create a well in the center of the dry ingredients and pour in the wet mixture.
* Fold gently until just combined. Fold in the shredded cheese and chives.
* Heat a griddle over medium-low heat and lightly coat with non-infused oil.
* Use a 1/4 cup measure to pour batter onto the griddle.
* Cook until bubbles form and pop on the surface, then flip and cook until the second side is golden brown.
* Serve immediately.
CHEF TIPS:
For the best texture, do not overmix the batter; small lumps are acceptable. Ensure the cheese is finely grated so it incorporates evenly throughout the pancake.
Enjoy the Artisanal Cheese Pancakes responsibly 🥞🧀🌿