This pork al latte certainly strikes the mark when it starts to get a little chilly. The extremely soft and delectable pork shoulder meat is simmered in a crème fraîche sauce. Serve with garnish of fresh sage leaves on polenta.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 9 |
| Yield: | 18 medium-sized pancakes |
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons white sugar, or more to taste
- 2 teaspoons baking powder
- 1 teaspoon salt
- ⅓ cup vegetable oil
- 2 large eggs
- 3 cups milk, or as needed
Instructions
- Mix flour, sugar, baking powder, and salt together in a bowl. Add oil and eggs; pour in milk to moisten to desired consistency. Batter may be slightly lumpy.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook in batches until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 416 mg |
| Sugars | 7 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I added rum extract, cinnamon, ripe banana, and brown sugar instead of white sugar. Wow! Incredible
This recipe is extremely runny. I had to add much flour and baking powder to try to salvage it. I added vanilla extract, which helped with flavor. These turned out more like crepes, so my husband put apple butter on them, which was quite tasty. Don’t expect fluffy pancakes, however.
6.4.20 Mixed up exactly as written, and it was REALLY runny. Did a test pancake, it had no rise at all, so I added more flour and a little more baking powder. Texture was not at all what I’m used to with pancakes, they tasted OK, but doubtful I’ll make again.