A light and fluffy Poffertjes recipe with weed (Mini Dutch Pancakes)
If you love Dutch treats and cannabis then this poffertjes recipe could be a perfect fit! With a cannabis twist on a traditional favourite, it's a unique dish that’s sure to impress.
Poffertjes are popular in the Netherlands where these small pancakes are often slathered in a thin layer of butter and powdered sugar instead of syrup. It’s really easy to infuse poffertjes by adding a small amount of ground-up decarboxylated cannabis flower to the creamy batter so you won’t need any fancy pre-infused ingredients to get started.
Tips and tricks
- Use a high-quality non-stick poffertjes pan to achieve the best results.
- Make sure you decarboxylate the cannabis before it’s added to the batter to activate the cannabinoids.
- Avoid clumping by sifting the flour and baking powder together before they’re mixed in with the other dry ingredients.
- Do not overmix the batter or you could end up with hard-to-chew rubbery poffertjes.
Cannabis-infused poffertjes recipe
Cannabis-infused poffertjes deliver a fluffy texture and sweet taste with just a hint of the plant’s flavor. The cannabis in this recipe must be decarboxylated, which means that it’s been activated. Decarboxylation is a necessary step if you want to feel the effects. If you’re only interested in the nutritional aspects of the flower, then you can skip step 1 in the instructions and toss it in fresh instead!
Preparation time: 15 minutes
Cooking time: 15 minutes
Calories: 190 per serving
Servings: 4
Ingredients
- 1 large egg
- 1 cup of milk
- 1 cup of all-purpose flour
- 1/4 cup of butter (softened)
- 1/4 cup of cannabis flower (decarboxylated and ground)
- 2 tablespoons of sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- Icing sugar and butter for serving (enough to lightly coat the poffertjes)
Tools
- Baking sheet
- Poffertjes pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Spatula
Instructions
-
Preheat the oven to 240°F and while you wait, spread the cannabis across a baking sheet. To decarboxylate the herb, bake it in the preheated oven for 35 minutes, and then let it cool completely before moving on to the next step.
Whisk the flour, baking powder sugar, and salt together in a medium mixing bowl.
In a large bowl cream the egg, softened butter, and milk together using a whisk or hand mixer.
Now slowly add the dry ingredients to the bowl of wet ones, stirring just enough to thoroughly mix everything, without overworking the batter.
Fold the decarbed flower into the batter until the pieces are evenly distributed throughout the batter.
Get that poffertjes pan nice and hot over medium heat before spooning some of the batter into the molds until they’re approximately ¾ of the way full.
Cook the poffertjes for 2 minutes, or until you see small bubbles form on the surface.
Use a silicone spatula to carefully flip the pancakes, and then cook them for another 1-2 minutes, or until the edges turn a light golden brown.
Repeat steps 7 and 8 until you run out of batter.
Serve these yummy poffertjes with a light sprinkle of powdered sugar and a small dab of butter.
Storage and reheating
Store any leftover cannabis-infused poffertjes in an airtight container or sealed with plastic on a plate in the fridge for 2-3 days. The microwave is a great way to reheat them in 30 seconds or less.
