Cracking Cans with Cann!
We heard the saying goes a "breakfast of champs start with a Cann (or 2 or 3)!"
Pancake Mix
2 cups all-purpose flour
3 tbsp sugar
1½ tsp baking powder
1½ tsp baking soda
1¼ tsp baking kosher salt
2 cups buttermilk
2 large eggs
½ cup Cann Grapefruit Rosemary
3 tbsp unsalted butter, melted
Berries, syrup, toasted pistachios, butter (for topping)
EVOO Whipped Cream
1 pint heavy whipping cream
2 tbsp Drizzle
2 tbsp powdered sugar
Cann Spritz
5 blackberries
1 sprig fresh rosemary
Instructions
Active Time: 30 Minutes
Full Time: 45 Minutes
Whisk flour, sugar, baking powder, baking soda, and kosher salt in a bowl. Pour the buttermilk into the well and crack eggs into buttermilk. Pour Cann and the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl until all ingredients are incorporated. Do not over-beat (lumps are fine).
Heat a cast iron pan on medium heat with 1 tbsp of Sizzle for about 5 minutes.
While the pan is heating, whip the cream in a small food processor until soft peaks form. Add Drizzle and powdered sugar. and whip again until stiff peaks form. Set aside.
Once the pan is heated, pour ½ cup of batter into the pan, cook until you see bubbles forming on the edges, and flip. Cook for 2 minutes on the other side and remove from the pan to your serving dish. Repeat until the batter is gone.
While the pancakes are cooking, muddle the blackberries, add ice, and pour the Cann Grapefruit Rosemary can over the ice. Garnish with a rosemary sprig.
Assemble pancakes with the EVOO whip, and your desired toppings! Here we used butter, berries, toasted pistachios, and syrup. ENJOY!
