Pulled Pork Pancakes with JD Syrup
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- Canola oil, for cooking the pancakes
- Pulled pork (recipe follows)
- JD Syrup (recipe follows)
- Salted butter, for serving
- Note: You'll need a smoker for this recipe.
- 1 tablespoon ground black pepper
- 2 teaspoons cayenne pepper
- 2 tablespoons chile powder
- 3 tablespoons ground coriander
- 1 tablespoon dark brown sugar
- 1 tablespoon dried oregano
- 13 cup paprika
- 13 cup kosher salt
- 2 tablespoons ground white pepper
- 1 boneless pork butt, about 3 pounds
- Small bag of wood chips (preferably hickory), soaked in water for 30 minutes
- 2 bottles or cans of your favorite beer
- Your favorite BBQ sauce
- One 12-ounce bottle pure maple syrup
- Whiskey, such as Jack Daniel's
- 1.
- Blend the flour, baking soda, and salt in a bowl.
- In a separate, larger bowl, blend the egg and buttermilk.
- Fold the dry ingredients into the wet, taking care not to overmix.
- Leave the batter slightly lumpy.
- 2.
- Heat some oil in a large nonstick pan over medium heat.
- Ladle about 1/4 cup pancake batter into the pan for each pancake, cooking 3 at a time.
- Cook the pancakes for about 2 minutes per side, flipping once when edges are golden and small bubbles form on top.
- 3.
- To serve, layer hot pulled pork between the 3 pancakes.
- Cover with JD Syrup and top with a pat of salted butter.
- Repeat!
- In a medium saucepan, heat the maple syrup over medium heat.
- Add whiskey to taste and bring to a boil for a couple of minutes.
- Keep warm to serve.
- Store leftovers in the refrigerator.
flour, baking soda, salt, eggs, buttermilk, canola oil, pork, jd syrup, butter, ground black pepper, cayenne pepper, chile powder, ground coriander, brown sugar, oregano, paprika, kosher salt, ground white pepper, pork butt, wood chips, bottles, sauce, maple syrup, whiskey
Taken from www.foodnetwork.com/recipes/guy-fieri/pulled-pork-pancakes-with-jd-syrup-recipe.html (may not work)