"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Dad's Home Made Canna Infused Panco Recipe

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This recipe for Dad's Home Made Canna Infused Panco, by , is from Learning How To Cook Delicious Cannabis Meals With Zoey, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dawn Lee-Carty

Category:
Category:

Ingredients:  
Ingredients:  
Wheat Pancakes:
2 Cups Whole Wheat Flour
2 T White Sugar
2 t Baking Soda
1/2 t Baking Soda
1/2 t Salt
2 1/4 Cups Buttermilk
2 Eggs
3 T Canna Infused Coconut Oil For Pancake Mix
2-3 T For Skillet

Panco Filling:
1 Banana Sliced
1/2 t Canna Coconut Oil
1 Cup Of Sliced Strawberries
3/4 Of Cream Cheese

Directions:
Directions:
Whisk Whole Wheat Flour, Sugar, Baking Powder, Baking Soda, And Salt In A Bowl. Whisk Buttermilk, Eggs, And Coconut Oil In A Separate Bowl. Pour Buttermilk Mixture Into Dry Ingredients. Stir Until All Ingredients Are Combined. Batter May Seem Thick But It's Ok.

Heat A Skillet Over Medium-Low Heat For 5 Minutes. Add 1/2 t Of Canna Oil Pour 1/3 Cup Of Batter Into Hot Skillet And Use A Spoon To Spread The Pancake.

Cook Until Browned And Bubbles Appear On Top. Cook Each Pancake 2 Minutes Each Side, Or Until Brown With Bubbles On Top.
Repeat With Remaining Batter.

Panco Filling:
Allow Cream Cheese To Become Soft. Add Canna Oil And Whip Cream Cheese For 2 Minutes Until It Develops A Creamy Texture. Spoon In 2 Tablespoons Of Cream Cheese Into A Wheat Pancake. Add Strawberries, And Bananas As Toppings.

Fold-In Half And Enjoy

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 Minutes

 

 

 

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