Stoner Stuffed Pancakes

By J.C.

Ingredients:

1 8oz. Package cream cheese

1 tablespoon honey

1 1/2 cups applesauce (room temperature)

1 cup all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups buttermilk (room temperature)

3 tablespoons strong canna oil

1 large egg

Directions:

Preheat oven to 175° F. In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Set aside.

In a medium mixing bowl, whisk the buttermilk, canna oil and egg. Stir into dry ingredients. The batter will be slightly lumpy.

Using a mixer (hand is fine), mix cream cheese and honey together and set aside.

Heat a non-stick griddle over medium heat. Scoop about 1/4 cup of the batter for each pancake on the griddle.. Allow plenty of space to spread. Cook until bubbles form on top, 1-3 minutes; then flip and cook until golden brown, 1-2 minutes. Put finished pancakes in the oven to keep warm until done cooking remaining batter.

To serve, take a stack of pancakes and spread the filling on each one. Top with another pancake and a dollop of applesauce.

Warning: Medical cannabis consumption can be unpredictable. Always start with a quarter serving and give it time. Effects can take up to an hour, and sometimes longer. If you have ANY doubts, you should contact a cannabis clinician about dosage.