How to Make Cannabis Infused Lemon Ricotta Pancakes
These cannabis infused lemon ricotta pancakes are light and delicious - a perfect cannabis entourage effect. The lemon is just a kiss of freshness and the blueberries are fresh as I picked them at a local blueberry farm. They embody Springtime in just one bite and because they are medicated, they may just put a spring in your step as well.
Total Time Needed: 30 minutes
Required Tools
- 2 mixing bowls
- Whisk
- Spatula
- Ice cream scoop
- Pancake flipper/spatula
- Skillet
Ingredients Needed
- 1 1/2 cups (214g) all-purpose flour (scoop and level to measure)
- 3 1/2 Tbsp (46g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup (236ml) milk
- 3/4 cup (180g) ricotta (low-fat or whole)
- 200mg cannabis tincture or concentrate
- 3 large eggs
- 1 tsp vanilla extract
- 1 - 2 Tbsp lemon zest (depending on how lemony you want them)
- 1/4 cup (60ml) fresh lemon juice
- 1 Tbsp (14g) butter, melted
The Process
Step 1: Whisk dry ingredients
In a mixing bowl whisk together flour, granulated sugar, baking powder, baking soda and salt for 20 seconds.
Step 2: Make well and set aside
Make a well in center of flour mixture and set aside.
Step 3: Whisk milk, ricotta, eggs, and vanilla
In a separate large mixing bowl, whisk together milk, ricotta, eggs and vanilla until well blended.
Step 4: Add butter, lemon zest, and lemon juice
Add butter, lemon zest and lemon juice to milk mixture and blend until combined (it will curdle a little, that’s fine).
Step 5: Pour milk mixture into flour mixture
Immediately pour milk mixture into flour mixture and whisk just to combined (batter should be slightly lumpy).
Step 6: Scoop pancake batter and pour on to skillet
Use an ice cream scoop for uniform pancakes. Pour onto oiled or buttered skillet and cook until bubbles begin to appear on surface and bottom is golden brown, then flip and cook opposite side until golden brown.
Step 7: Serve
Serve with warm infused syrup and canna butter.
