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This Sunday, while a good portion of the world celebrates Easter, a growing number of people will embrace a different holiday: 4/20.
On this auspicious day, people who embrace marijuana (or at least think the legalization of it is the only sane thing to do), will commemorate the day by baking (brownies, perhaps) and reveling in treats, lovingly referred to as “munchies.”
If you want to have an all-out celebration, head to Eating House Sunday evening from 6:30 to 11 for a 4/20 prix fixe dinner complete with a special munchies menu, served family-style, plus live music, drink specials, and stoner movies.
See also: Eating House to Host 4/20 Dinner for Stoners
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The dinner is priced at $42 per person, excluding tax and gratuity, with special wine and beer selections for $4.20 each.
Too, um, “comfortable” to leave your house? Never fear. Chef Giorgio Rapicavoli was generous enough to share his recipe for Cap’n Crunch pancakes, one of the awesome items on his 4/20 menu.
Make them at home or enjoy them at Eating House. Just remember: It’s not cool to bake and drive.
Mini Cap’n Crunch Pancakes by Giorgio Rapicavoli
Serves 4-6
For the Condensed Milk “Syrup”
Ingredients
- 1 cup condensed milk
- ¼ cup heavy cream
- 1 pinch salt
Combine ingredients and mix well. Shake or mix right before serving.
For the Vanilla Butter
Ingredients
- 1 stick butter
- ½ tsp vanilla bean or 1 tsp vanilla extract
Whip the vanilla and butter together until well mixed.
For the Pancakes
Ingredients
- 1 cup flour
- ½ cup Cap’n Crunch cereal
- 1½ tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1½ eggs, lightly whisked
- 1¼ cups milk
- 6 tbsp Butter, melted
- 2 tbsp powdered sugar
Place cereal in a food processor and pulse until it’s ground to a fine meal. In a medium bowl, mix flour, sugar, salt, and baking powder. In a separate container, stir the milk, eggs, and melted butter. Mix the wet into the dry until just combined.
Pour one tablespoon of batter onto a griddle over medium-high heat. Repeat with remaining batter. Once bubbles form, flip pancake and cook on the second side until golden brown. Top with the vanilla butter and condensed milk syrup before sprinkling with extra Cap’n crunch pieces and powdered sugar.
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