Strawberry Canna-Buttermilk Heart Pancakes with Whipped Cream
Recipe Info
This recipe presents a sophisticated take on breakfast indulgence, combining the tang of traditional cultured buttermilk with the vibrant sweetness of macerated strawberries. The pancakes are prepared using a precision-temp griddle technique to ensure a uniform golden-brown finish and a light, airy crumb. The infusion is subtly integrated into both the heart-shaped cakes and a cloud-like Madagascar vanilla whipped cream, providing a layered and elegant morning experience.
Terpene Pairing
The terpene profile for this dish centers on limonene and linalool, mirroring the floral and citrus notes of fresh berries. We utilize a bright, Sativa-dominant hybrid strain to provide an uplifting, cerebral onset that pairs perfectly with morning coffee. These terpenes are enhanced by the addition of fresh lemon zest in the batter, which brightens the palate and masks any heavy botanical undertones of the cannabis.
Dosage Information
This recipe serves four people, with each portion of three heart-shaped pancakes and whipped cream containing a total of 10mg of THC. 7mg is contained within the pancake batter via infused butter, while the remaining 3mg is delivered through the infused heavy cream. This controlled, moderate dosage is designed to provide a gentle, functional lift suitable for a luxurious Sunday brunch.
Ingredients List
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
2 cups full-fat buttermilk
2 large eggs, room temperature
4 tablespoons unsalted butter, melted and infused (recipe below)
1 teaspoon vanilla bean paste
1 teaspoon lemon zest
1 cup fresh strawberries, heart-shaped slices
1 cup heavy whipping cream, chilled
1 tablespoon powdered sugar
1 teaspoon infused heavy cream (recipe below)
Decarboxylation Instructions
Spread 2 grams of Sativa-dominant hybrid flower on a parchment-lined baking sheet. Cover tightly with foil to prevent the escape of aromatic terpenes. Bake at 240 degrees Fahrenheit for 40 minutes. Allow to cool completely before uncovering. This activated material will be split between the butter and the cream infusions to ensure a multi-dimensional effect.
Infusion Instructions
To create the Infused Butter, melt 1/2 cup unsalted butter with 1.5 grams of the decarboxylated flower in a small jar. Place in a water bath at 175 degrees Fahrenheit for 2 hours, then strain through cheesecloth. To create the Infused Cream, steep the remaining 0.5 grams of flower in 1/4 cup of heavy cream at 150 degrees Fahrenheit for 1 hour. Strain and chill the cream thoroughly before use.
Preparation Instructions
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a separate vessel, combine the buttermilk, eggs, vanilla, lemon zest, and 4 tablespoons of the melted infused butter. Gently fold the wet ingredients into the dry until just combined; do not overmix. Heat a non-stick griddle to 350 degrees Fahrenheit. Place heart-shaped metal molds on the griddle and lightly grease. Pour batter into the molds and press a strawberry slice into the center. Cook until bubbles form, then remove molds and flip. For the topping, whip the chilled heavy cream with the 1 teaspoon of infused cream and powdered sugar until soft peaks form. Serve pancakes stacked, topped with a generous dollop of cream and extra strawberries.
Chef Tips
For the cleanest heart shapes, lightly grease the inside of your metal molds with non-infused butter before each batch. To ensure the cannabinoids remain potent, avoid letting the griddle temperature exceed 375 degrees Fahrenheit. Macerating the strawberry slices in a teaspoon of sugar and lemon juice for 10 minutes before cooking will intensify their color and sweetness, creating a beautiful visual contrast against the golden pancake.
Consume Responsibly
Start Low, Go Slow