Photography by Frank Lawlor

Sourdough Waffles with Gingered Cherries

  • 1 cup milk
  • ¼ cup cannabutter*
  • ¼ cup butter
  • 1½ cups flour
  • 1 cup sourdough starter, recipe follows
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 pound cherries, pitted, halved
  • ¼ cup ginger liqueur, such as Domaine de Canton
  • 2 tablespoons honey
  • 2 eggs
  • ¼ teaspoon baking soda
Heat milk with both butters until butter is melted. Stir in flour, sourdough starter, sugar and salt. Cover; leave at room temperature for 8 to 14 hours. Batter will bubble slightly. Combine cherries, liqueur and honey; let macerate at room temperature, 1 hour. To make waffles, whisk together batter, eggs and baking soda. Heat waffle maker; add batter to almost fill surface. Close and cook per manufacturer’s instructions. Serve with gingered cherry topping. Makes 6 servings, each about 23.1 mg THC based on a 15 percent strain. To make sourdough starter: Thoroughly mix ⅔ cup unbleached flour with ⅓ cup warm water in a 1-quart non-reactive container. Cover with cheesecloth and leave at room temperature. On the next day, add ⅔ cup flour and ⅓ cup of water, mix thoroughly and replace cloth. Starter should be gloopy and sweet smelling. On third day, again add ⅔ cup flour and ⅓ cup water, cover and let stand. By fourth day, surface will be bubbly and volume will have increased. Feed with ⅔ cup flour and ⅓ cup water. By fifth day, the starter should have at least doubled in volume and is ready to use or refrigerate for later use. Recipe by Billy Owczarski and Alex Ohnemuse