Wake and bake... this easy breakfast recipe!

Our Dutch Cannababy comes together quickly and easily. It’s fun 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 baby is baked in a buttered skillet with non-infused butter. After it’s fully baked, you can add melted, cannabis-infused butter (as THC loses potency when heated too high!) Want to up the fancy factor? Serve it with infused whipped cream instead. Make sure your deserving guests are seated at the table ready for this treat. Like a soufflé, the Dutch Cannababy will start to deflate shortly after removing it from the oven. (It’s still delicious so no worries! This recipe is very forgiving.) You’ll need:

3-4 tablespoons unsalted butter
½ cup room temperature milk
2 large room temperature eggs
½ cup all-purpose flour
Pinch of kosher salt
2-4 tablespoons cannabis-infused butter, melted slowly
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.
Place the non-infused butter in a heavy 10-inch skillet (we use a heavy bottomed Le Creuset) or baking dish and place in the oven to melt.
Meanwhile, combine milk, eggs, flour and salt in a blender and blend until smooth. (Batter may also be mixed by hand with a whisk.)
As soon as the butter has melted (takes about 5 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, until the pancake is puffed and golden.
Lower oven temperature to 300 degrees and bake five minutes longer.
Remove pancake from oven, and pour on the melted cannabis-infused butter.
Give a nice bright squeeze of lemon juice, top with fruit, dust with confectioners’ sugar, and serve!

Photo by Jenn Bakos