Wake and bake… this quick breakfast recipe!
Photo by Jenn Bakos
Our Dutch Cannababy comes with each other speedily and very easily. It is exciting to watch as the pancake sides rise up in the pan as it bakes! Serve plain-jane style, or with cooked apples, berries, fruit or chocolate sauce for a brunch-esque dessert.
The Dutch child is baked in a buttered skillet with non-infused butter. Soon after it is completely baked, you can add melted, cannabis-infused butter (as THC loses potency when heated as well higher!) Want to up the fancy aspect? Serve it with infused whipped cream rather.
Make positive your deserving guests are seated at the table prepared for this treat. Like a soufflé, the Dutch Cannababy will start out to deflate shortly right after removing it from the oven. (It is nonetheless scrumptious so no worries! This recipe is pretty forgiving.)
You will require:
- three-four tablespoons unsalted butter
- ½ cup area temperature milk
- two huge area temperature eggs
- ½ cup all-goal flour
- Pinch of kosher salt
- two-four tablespoons cannabis-infused butter, melted gradually
- Fresh lemon juice, to taste
- Confectioners’ sugar for garnish
- Fresh fruit (such as berries) or fruit preserves or lemon curd
What to do:
Preheat oven to 450 degrees F.
Location the non-infused butter in a heavy 10-inch skillet (we use a heavy bottomed Le Creuset) or baking dish and spot in the oven to melt.
Meanwhile, combine milk, eggs, flour and salt in a blender and blend till smooth. (Batter may perhaps also be mixed by hand with a whisk.)
As quickly as the butter has melted (requires about five minutes but watch it so it does not burn!), add the batter to the pan.
Return pan to the oven and bake for 15 minutes, till the pancake is puffed and golden.
Decrease oven temperature to 300 degrees and bake 5 minutes longer.
Get rid of pancake from oven, and pour on the melted cannabis-infused butter.
Give a good vibrant squeeze of lemon juice, prime with fruit, dust with confectioners’ sugar, and serve!