Though I don’t often find myself in the throes of a full on munchie attack, I have not forgotten those days entirely. One of my favorite stoner recipes to make is Potffles (pot waffles). As with many recipes, this one is fairly standard but you are substituting unmedicated ingredients with medicated ingredients. As a caveat, this recipe is a very strong batch. I will offer some modifications later on that can lower the cannabis dosage.

Here’s What You Need:

2 cups cannabis flour (cannaflour)

1 tsp salt

4 tsp baking powder

2 tsp granulated sugar

2 eggs

1½ cups warm milk

1/3 cup melted cannabutter

How to Make Potffles:

Preheat waffle iron to your desired heat.

Dry mixture: combine flour, salt, baking powder and sugar and set it aside.

Wet mixture: in another bowl, gently beat the eggs (careful not to overwhip and create a frothy texture to your eggs, it will negatively affect the outcome). Stir in the cannabutter and the milk.

Pour the wet mixture over the dry mixture and gently beat until well blended. You want it to be slightly lumpy when you’re done, not super smooth.

Using a ladle, pour the batter onto the waffle iron and cook until golden, flaky and crisp.

Alternatives for reducing the amount of cannabis:

You really have two options for this recipe if you want to lessen the amount of kick it packs. The first is to either replace the cannaflour with regular flour, or cut the cannaflour with some regular flour. Maybe try a 1:1 ratio of wheat flour to cannaflour and see how it goes.

The other option is basically the same idea as the cannaflour, but it involves the butter. You can either replace the cannabutter with regular butter or do a blend as well.

Personally, I like my Potffles very strong so I use cannabutter and cannaflour, but that’s the beauty of cooking with cannabis, you can easily adjust the amount you put in your food.

As odd as it may sound, my favorite way to eat waffles is covered in waffle batter. I love taking a cooked waffle and smothering it in raw batter. MMMM MMMMM. You have to be careful of raw eggs, which is why I only use organic in my baking. But just take a little tear off a potffle and dip it in some potffle batter and tell me that’s not magnificent.

Check out other posts from Weedist’s Great Edibles Recipes series!