A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter.
- 3/4 Cups Flour
- 2 Teaspoons Baking Powder
- Pinch of Canna Salt
- 2 Tablespoons Canna Sugar (optional)
- 1 Egg
- 2/3 Cups Milk
- 2 Tbsp Melted Butter (one or both can be cannabutter)
- ½ Teaspoon Vanilla Essence
In a large bowl mix together the flour, baking powder and salt with a wooden spoon. Set to the side. In a smaller bowl crack in the egg and pour in the milk. Add the melted butter and vanilla essence to the egg and milk and use a fork to mix together until everything is well combined. Make a well in the dry ingredients and pour in the wet. Fold the batter together with a wooden spoon until there are no longer any large lumps. To cook the pancakes heat a heavy based pan like cast iron or any frying pan you have available over medium low heat. When the pan is hot add a small amount of butter and ⅓ cup of the pancakes batter. Cook the pancake for 2-3 minutes each side. Repeat with remaining batter. Recipe makes 4 pancakes, to make more just double or triple the ingredients. Serve the pancakes stacked high with butter and maple syrup. Enjoy.
You can add other flavoring to the pancakes such as blueberries or chocolate chips. Add the extra ingredients at the same time as you combine the wet and dry ingredients. You do not have to use canna ingredients. If you want to make regular fluffy pancakes, this recipe will work wonders. Also you do not have to use canna sugar or canna salt. The main thing is making sure that you have canna butter.
For this video, I used cannasalt, cannasugar, and cannabutter to medicate the pancakes. The total for the batch was 200 mg. This recipe makes four pancakes, so each pancake is 50 mg. To learn how to calculate edible dosage, watch the two videos below.
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