| Yield: | Serves 6 (makes about 18 pancakes) |
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
- 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
- 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
Instructions
- 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. 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1672 |
| Total Fat | 77 g |
| Saturated Fat | 16 g |
| Carbohydrates | 217 g |
| Dietary Fiber | 87 g |
| Sugar | 64 g |
| Protein | 75 g |
| Cholesterol | 177 mg |
| Sodium | 2197 mg |
Reviews
I havent made it yet but it just scream my name!!!!!!!!!
This is amazing, I’ve made it a few times and it’s a massive hit EVERY time!
Pulled Pork Pancakes w/ J D syrup WHAT ? 13 cups Salt 13 cups paprika