Pulled Pork Pancakes with JD Syrup


Yield:
Serves 6 (makes about 18 pancakes)

CATEGORIES
Ingredients
  • 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.
  • Pulled Pork:
  • 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
  • JD Syrup:
  • One 12-ounce bottle pure maple syrup
  • Whiskey, such as Jack Daniel's
Directions

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.

1. Combine all the rub spices in a bowl and rub the pork butt with 1/4 cup of the spice mixture.

Wrap the pork butt in plastic wrap and refrigerate for 12 hours or overnight.

2. Unwrap the pork butt and smoke for about 1 hour. (Follow the stovetop smoker manufacturer's instructions or use an outdoor smoker.)

3. Preheat the oven to 225degreesF. Remove the pork butt from the smoker, place it in a roasting pan, and add the beer. Cover and braise in the oven until the pork is tender and pulls apart with a fork, about 3 hours.

4. Pull the pork and mix it with 1/2 cup of the braising liquid and BBQ sauce to taste.

As this makes more pulled pork than you need, go ahead and freeze any leftovers for future pancakes; it freezes beautifully. And you'll have more spice rub than you'll need, so you can store it in a covered jar in the refrigerator for future BBQ.

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