- 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. 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!
- 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
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.
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.