Canna-Fruitcake pancakes for Christmas
Fruitcake is the most traditional Christmas cake out there. It brings up an incredible feeling of nostalgia for many of us, which is why it was an excellent idea to turn this age-old recipe into something new with a slight tweak in ingredients by infusing the batter and making it into the ideal consistency for pancakes. These Christmas pancakes are delicious and much less intensely flavoured than you might expect, which is a sweet change that is even further evolved with a dash of syrup.
Not another imitation
If you’re looking for Christmas pancakes that are the same texture and consistency as the more traditional cake you know and love, then this recipe might not be the best choice for you. This breakfast treat is buttery, softer, fluffier, and overall far more pancakey, so it doesn’t precisely resemble the old desert. It’s new and improved, and a much faster to make alternative!
How to make fruitcake Christmas pancakes
These fruitcake pancakes don’t take anywhere near as much time to prepare as a regular fruitcake, so there is no need to worry about whether your skill level is suitable for the occasion. They’re simple, mouth-watering cakes that can be enjoyed alone or with a fancy topping like icing sugar or syrup, just like any other type of pancake.
Preparation: 10 minutes
Cooking: 10 minutes
- 1 ½ cup flour
- 1 cup milk
- 1 egg
- 10 teaspoons walnut and fruit mixture
- 2 tablespoons cannabutter (melted)
- 2 tablespoons sugar
- 1-2 tablespoons butter (for frying)
- 2 teaspoons baking powder
- ½ teaspoon rum extract
- ¼ teaspoon salt
- Syrup (or other desired toppings)
- Medium bowl
- Wooden spoon
- Large bowl
- Ladle (or spouted measuring cup)
- Large saucepan with lid
Combine all of the dry ingredients inside of a medium mixing bowl, aside from the walnut and fruit mixture, which we’ll add later.
In a separate large bowl, use a wooden spoon to mix all of the wet ingredients, including the melted cannabutter, until the batter reaches a smooth consistency and colour.
Slowly add the dry ingredients into the wet ones, mixing everything as you go to ensure an even combination of flavours in each bite.
4.Once the batter is smooth, it’ time to get cooking, so place a saucepan on a burner set to medium heat and then toss in a dollop of butter to melt.
While you wait for the pan to heat up, get a ladle ready, or transfer the batter into a spoutless measuring cup for easy pouring.
Once the pan is hot, you can pour and cook anywhere from 1-2 personalized pancakes at a time, which should each take up approximately half of the pan. Just try your best to keep them from touching one another.
While the batter is still wet in the pan, sprinkle approximately 1 teaspoon of the fruit and walnut mixture onto each pancake, and then fry them for anywhere from 3-5 minutes per side, flipping halfway once the edges of the cakes turn a nice golden-brown colour.
Serve these pancakes hot with your choice of topping or store them away from later!
Like most others, Christmas pancakes taste the absolute best when they’re made and served up fresh, but they can also be separately wrapped and frozen for a simple breakfast solution day, months, or even weeks after you’ve made them. Simply wrap each pancake in parchment paper, and then slide them into a freezer-safe baggie before sealing the bag and then placing it in the freezer. This way, they can be even be tossed into the toaster for fast heating, and it doesn’t get any easier than that.