Best Pulled Pork Pancakes With Jd Syrup Recipes

PULLED PORK PANCAKES

Pulled Pork Pancakes image

It's really too bad that Father's Day brunch isn't a thing, because if it was, this would be an amazing thing to serve. While I don't know your dad, I do know he'd like this. You can also add maple syrup and butter to each pancake layer if you want to make it even more delicious.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

Time 4h35m

Yield 4

Number Of Ingredients 19

Ingredients

1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons smoked paprika
1 teaspoon chipotle powder
½ teaspoon garlic powder
½ teaspoon crushed fennel seeds
1 (3 pound) boneless pork shoulder roast
¼ cup maple syrup
¼ cup apple cider vinegar
1 cup water
1 cup all-purpose flour
½ cup cornmeal
2 tablespoons white sugar
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 large egg
1 ¼ cups buttermilk
4 tablespoons unsalted butter, melted, divided

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Mix salt, pepper, paprika, chipotle powder, garlic powder, and crushed fennel seeds together in a bowl.
Place pork in a shallow baking dish or pan, just large enough for it to fit with a few inches around the outside, and at least 2 to 3 inches deep. Coat pork all over with about 3/4 of the spice blend. Set the remaining spice mixture aside. Turn pork so it is fat-side up in the dish.
Roast in the preheated oven, uncovered, until a nice dark brown crust is achieved, about 30 minutes.
Remove from the oven and reduce oven temperature to 300 degrees F (150 degrees C). Pour maple syrup, cider vinegar, and water into the baking dish and over the pork. Grab the pork carefully with a pair of tongs and use to stir the braising liquid together. Cover the pan with heavy-duty foil, making sure it's sealed tightly.
Continue to bake pork in the preheated oven until fork-tender, about 3 hours more.
Let the pork rest, uncovered, for about 20 minutes. Shred with 2 forks. Stir the pork into the braising liquid. Taste and adjust the seasoning with the reserved spice blend if necessary.
Mix flour, cornmeal, sugar, salt, baking powder, and baking soda in a bowl with a whisk until thoroughly combined, about 30 seconds. Add eggs, buttermilk, and 3 tablespoons melted butter; whisk until just combined. Let batter rest for 10 minutes.
Heat 1 tablespoon butter in a large pan over medium-high heat. Drop batter in the hot butter and cook until browned, 2 to 3 minutes. Flip and continue to cook until golden, 1 to 2 minutes more. Repeat with remaining batter.
Transfer 1 pancake onto a serving plate and top with as much pork as you see fit, along with accumulated juices. Top with another pancake, more pork with its juices, and one more pancake. Repeat with remaining pancakes and pork. Serve.

Nutrition Facts : Calories 821.5 calories, Carbohydrate 62.8 g, Cholesterol 215.7 mg, Fat 39.9 g, Fiber 2.2 g, Protein 50.2 g, SaturatedFat 17.5 g, Sodium 2209 mg, Sugar 22.3 g

PULLED PORK PANCAKE SLIDERS

Pulled Pork Pancake Sliders image

The iconic pulled pork sandwich gets a makeover here as a picnic appetizer, served atop fluffy silver dollar pancakes. Make the coleslaw up to a day in advance so assembly for these hors d'oeuvres is as quick as mixing up the pancake batter.

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 6 to 8 servings (34 small pancakes)

Number Of Ingredients 17

Ingredients

3 tablespoons mayonnaise
3 tablespoons prepared yellow mustard
1 1/2 tablespoons apple cider vinegar
8 ounces shredded cabbage or coleslaw mix
Kosher salt and freshly ground pepper
1 2/3 cups all-purpose flour (see Cook's Note)
1/4 cup cornstarch
1/4 cup confectioners' sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups milk
3 tablespoons unsalted butter, melted
2 large eggs
3/4 cup barbecue sauce, at room temperature (optional, if pork does not have sauce)
2 1/4 cups store-bought pulled pork, about 1 pound
1 1/2 cups thinly sliced dill pickles, for serving

Steps:

Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
Combine the mayonnaise, mustard and vinegar in a medium bowl. Season with salt and pepper and toss with the shredded cabbage. Cover and refrigerate while you make the pancakes.
Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, butter and eggs together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes.
Heat a large nonstick skillet over medium heat. Use 1 heaping tablespoon of the batter per pancake, making enough to just fill the skillet without overcrowding. Cook until pancakes are golden on the bottom and bubbly on top. Flip the pancakes and cook until lightly golden on the bottom, about 30 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter.
When ready to serve, briefly rewarm the pulled pork in the microwave. Transfer the pancakes to a serving platter, top each with a small dollop of barbecue sauce, pulled pork, coleslaw and pickle chips.