BEGINNER BBQ PANCAKES 🥞🔥🌿
A savory, smoky twist on the classic breakfast staple, infused with premium botanical butter and seasoned with a gourmet BBQ profile.
RECIPE INFO:
Category: Gourmet Edible / Breakfast
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings (approx. 8 pancakes)
THC per serving: Approximately 10mg THC per serving
TERPENE PAIRING:
Best paired with strains high in Myrcene or Pinene. Myrcene complements the smoky, balsamic-style BBQ notes, while Pinene provides a fresh, herbal lift that cuts through the richness of the buttermilk and butter.
DOSAGE INFORMATION:
Each serving (2 pancakes) contains approximately 10mg THC. Total batch contains 40mg THC. The infused butter is whisked directly into the batter to ensure uniform distribution of the botanical compounds.
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 unsalted high-fat butter (you will use 2 tbsp for this recipe)
* 1 1/2 cups all-purpose flour
* 2 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp sea salt
* 1 tbsp smoked paprika
* 1 tsp garlic powder
* 1 1/4 cups buttermilk, room temperature
* 1 large egg, room temperature
* 2 tbsp maple syrup
* 1/4 cup cooked sweet corn or finely chopped bacon (optional)
DECARBOXYLATION INSTRUCTIONS:
* Preheat oven to 240°F.
* Break the cannabis flower into uniform, small pieces.
* Spread in a single layer on a parchment-lined baking sheet.
* Bake for 30-40 minutes until the material is a light toasted brown.
* Remove and allow to cool completely.
INFUSION INSTRUCTIONS:
* Melt 1 cup of butter in a double boiler over low heat.
* Add the decarboxylated flower to the butter.
* Maintain heat between 160°F and 180°F for 3 hours, stirring occasionally.
* Strain through a fine-mesh sieve and cheesecloth into a glass jar.
* Measure exactly 2 tbsp of this infused butter for the recipe. Store the rest in the refrigerator.
PREPARATION INSTRUCTIONS:
* In a large bowl, whisk together the flour, baking powder, baking soda, salt, smoked paprika, and garlic powder.
* In a separate bowl, whisk the buttermilk, egg, maple syrup, and the 2 tbsp of softened infused butter until combined.
* Make a well in the center of the dry ingredients and pour in the wet mixture.
* Gently fold the ingredients together using a spatula until just combined. Small lumps are acceptable.
* If using corn or bacon, fold them in gently at this stage.
* Heat a lightly oiled griddle or non-stick skillet over medium heat.
* Pour 1/4 cup of batter for each pancake onto the griddle.
* Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
* Flip and cook for another 1-2 minutes until golden brown.
* Serve immediately with a drizzle of maple syrup or a dollop of savory BBQ butter.
CHEF TIPS:
For the best texture, ensure your buttermilk and egg are at room temperature before mixing. This prevents the infused butter from seizing and clumping, ensuring a smooth, professionally integrated batter.
Enjoy the Beginner BBQ Pancakes responsibly 🥞🔥🌿