It's National Blueberry Pancake Day! Nothing stacks up to the versatility of this classic breakfast treat enrobed in a thick and easy-to-prepare blueberry compote. It’s a great way to use up leftover blueberries sitting in your freezer!
Keep the January blues at bay with our original family-friendly recipe – with the option to add cannabutter. Makes approximately 8 pancakes and half a cup of compote.
Optional: this recipe incorporates cannabutter. For the cannabis-infused variation, add 1 tbsp of cannabutter and 1 tbsp of unsalted butter to the small saucepan in step two of the pancake preparation instructions. You can find our cannabutter recipe here.
Always consume cannabis responsibly.
Preparation time: 20 minutes Cooking time: 25 minutes Yield: ~8 pancakes and ½ cup of compote
Whisk together flour, sugar, salt, baking powder and baking soda in medium bowl.
Place the unsalted butter in a small saucepan and stir over low heat. Once melted, remove from heat and set aside in a warm place.
In a large (minimum 2-cup) liquid measuring cup, combine buttermilk and milk. Add beaten egg and whisk to combine. While mixing, drizzle melted cannabutter mixture into milk/egg mixture. Note: it is important that all ingredients are at room temperature, otherwise the cannabutter will clump and not mix well.
Dump egg/milk mixture into dry ingredients all at once and whisk until just combined. If batter looks too thick to pour, add a few more tablespoons of milk. Note: do not overmix or pancakes will be tough.
Heat griddle or large skillet over medium-high heat. Brush all over with vegetable oil. Once the surface is hot, pour batter (roughly ¼ cup per pancake) onto griddle, taking care not to overcrowd. When pancake bottoms brown and top surface starts to bubble, 2-3 minutes, flip and cook until that side has browned, 1 to 2 minutes longer.
Place finished pancakes on a warmed plate or an oven-safe pan. Brush cooking surface with more oil and repeat for the next batch of pancakes. Cooked pancakes can be kept warm in a 225°F oven for 10-15 minutes.
In a small saucepan, combine 1 cup of blueberries, water, sugar, and lemon juice or zest.
Cook on medium heat for approximately 10 minutes.
Add the remaining blueberries and cook for an additional 8 minutes, stirring frequently. Serve warm and drizzle generously on top of pancakes.
This recipe may contain a total of ~65.6 mg/serving.
Each serving (one pancake) may contain ~8.2 mg/serving.
These calculations are approximate and are based on our cannabutter recipe, which you can find here. Always consume responsibly.
Remember, it can take anywhere between 60-180 minutes for you to begin to feel the effects of ingested cannabis and the effects may be felt up to 8+ hours after consumption. If you are unsure how cannabis may affect you, we recommend referring to Health Canada’s consumer information here. Always consume responsibly.
With any cannabis-infused edibles, the general rule is to start with a low amount, and only increase slowly. Here at JWC, we would like to remind you that determining your dosage should be based on the information provided to you on your medical document. Do not change your dosage without first consulting with your healthcare provider. As always, make sure that your edibles are properly labelled and are stored out of reach of children and pets. When working with edible, cannabis-infused products, try to understand and maintain the ratios between the amount of cannabis and the butter or oil being infused. If your cannabis butter or oil is potent, consider reducing the amount used in your recipe by using a mix of infused and regular butter.
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