Cannabis Scallion Pancakes
Flaky and crispy cannabis-infused scallion pancakes with layers of green onion throughout — a THC-dosed version of this irresistible Chinese street snack.
This cannabis cannabis scallion pancakes recipe brings the bold flavors of Chinese cuisine together with cannabis oil for an infused dish that honors traditional wok-based cooking techniques. Chinese cooking relies heavily on sesame oil, soy sauce, ginger, and garlic, all of which beautifully mask cannabis flavors. The key to cannabis Chinese food is adding the infused oil as a finishing element after the high-heat wok cooking is done. Cannabis scallion pancakes are flaky, crispy, and loaded with green onion flavor — each layer brushed with THC-infused oil for even dosing throughout.
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 2 tablespoons 3.5 grams cannabis-infused oil
- 1 tablespoon regular sesame oil
- 1 teaspoon salt
- 1 cup scallions, finely chopped
- Vegetable oil for pan-frying
- Soy sauce and rice vinegar dipping sauce
- Pour boiling water into the flour and stir with chopsticks until a shaggy dough forms. Knead for 8-10 minutes until smooth. Cover and rest for 30 minutes.
- Divide the dough into 4 equal portions. Roll each piece into a thin rectangle on a floured surface.
- Brush each rectangle with a mixture of cannabis-infused oil and sesame oil. Sprinkle evenly with salt and chopped scallions.
- Roll each rectangle up tightly into a log, then coil the log into a spiral. Flatten gently with a rolling pin into a round disc about 1/4-inch thick.
- Heat vegetable oil in a skillet over medium heat. Pan-fry each pancake for 2-3 minutes per side until golden brown and crispy.
- Cut into wedges and serve with a dipping sauce of soy sauce and rice vinegar.
- Each pancake is one serving. Wait at least 60 minutes before having another to assess the effects.
Dosing Tips for Your Cannabis Scallion Pancakes
- Never add cannabis oil to a screaming-hot wok. Stir-fry with regular oil at high heat, then reduce to low and drizzle cannabis sesame oil at the very end.
- Calculate your dose per plate and add a measured tablespoon of cannabis oil to each individual serving after plating.
- Chinese dishes with rich, umami-heavy sauces mask cannabis flavor completely. Use soy sauce, oyster sauce, and hoisin to your advantage.
- Noodle and rice dishes digest at a moderate pace. Expect onset in 45-90 minutes with a steady, sustained experience.
- The cannabis oil is brushed between the dough layers before rolling, so THC is evenly distributed in every flaky bite without any hot spots.
Common Mistakes to Avoid
- Stir-frying in cannabis oil in a hot wok is the most common mistake. Wok temperatures exceed 500 F (260 C), which instantly destroys THC.
- Adding cannabis oil to the marinade and then searing the protein at high heat wastes most of the cannabinoids in the cooking process.
- Using cannabis coconut oil in Chinese dishes where coconut flavor is inappropriate. Cannabis sesame oil or peanut oil are much more authentic choices.
- Over-saucing to mask cannabis flavor dilutes the dish. Proper strained cannabis oil in small quantities needs minimal masking.
How to Store Cannabis Scallion Pancakes
- Store cannabis Chinese leftovers refrigerated for up to 3 days. The sauces help preserve moisture and hold the cannabis oil.
- Cannabis stir-fry sauces can be prepared in advance and stored for 1-2 weeks refrigerated. Add to freshly cooked dishes on demand.
- Fried rice and noodle dishes with cannabis oil reheat well in a microwave at medium power or gently in a wok over low heat.
- Stack uncooked rolled pancakes between parchment paper and freeze — cook directly from frozen in a hot skillet adding 1 extra minute per side.
Variations & Ideas
- Make cannabis dan dan noodles by stirring cannabis sesame oil and chili oil into the savory, numbing sauce at the end.
- Drizzle cannabis sesame oil over finished wonton soup or dumpling plates as a fragrant, infused finishing touch.
- Toss cannabis peanut oil with Sichuan peppercorns and chili flakes for an infused Chinese chili crisp condiment.
- Add a handful of chopped cilantro or a pinch of five-spice powder to the filling for an extra aromatic dimension.
Frequently Asked Questions
Not for the initial stir-fry. Wok cooking requires extremely high heat that destroys THC almost instantly. Instead, do all your high-heat wok cooking with regular oil, then kill the heat and toss in the cannabis oil as the final step before plating.
Cannabis-infused sesame oil is the gold standard for Chinese dishes because toasted sesame is already a traditional finishing oil. Cannabis peanut oil is another excellent option. Both have robust flavors that complement Chinese cuisine authentically.
Yes, add cannabis oil to the filling mixture rather than the wrapper or cooking oil. The filling stays at moderate internal temperatures during steaming or pan-frying. Serve with a cannabis soy-ginger dipping sauce for an additional measured dose.
Add cannabis sesame oil to each person's individual dipping sauce rather than the communal broth. This allows each guest to control their dose precisely. Cannabis chili oil also works excellently as a hot pot condiment.
No, soy sauce does not degrade THC. The sodium and umami compounds in soy sauce are completely compatible with cannabinoids. In fact, the strong savory flavor of soy sauce is one of the best natural maskers of herbal cannabis taste.
Positive Effects
Negative Effects
You may or may not feel all the effects listed*