Chef for Higher – Infused Pancakes and Chicken with Honey Butter


Shop Chef for Higher at Sashies

🍴 Infused Buttermilk Pancakes & Fried Chicken with Cinnamon-Vanilla Honey Butter

Pancakes

  • 2 cups all-purpose flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tsp Chef for Higher infused ghee (≈40mg total, ~5–6mg per pancake if you make 7)

👉 Cook low and steady. Flip when the centers start to bubble.

Fried Chicken

  • Chicken tenders (about 1 lb)
  • 2 cups buttermilk
  • 1 tsp salt
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper
  • 1 tsp Cajun seasoning
  • 1 tsp Slap Ya Mama seasoning
  • Flour, seasoned to taste, for dredging

👉 Marinate chicken overnight in the buttermilk + spices. Coat in seasoned flour and fry at 350°F for 6–8 minutes, until golden and internal temp is 165°F.

Cinnamon-Vanilla Honey Butter

  • ½ cup softened butter
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • 2 Tbsp honey
  • 2 tsp Chef for Higher infused honey (≈20mg total, ~5mg per Tbsp of finished butter)

👉 Mix until smooth and spreadable.

To Serve
Stack pancakes.
Top with fried chicken.
Add a dollop of infused cinnamon-vanilla honey butter.
Sprinkle with powdered sugar + fresh thyme.
Fluffy, crispy, sweet, and infused. 🌿