Pulled Pork Pancakes

Pulled Pork Pancakes
Pulled Pork Pancakes
Stephanie Le
Pulled Pork Pancakes

There’s a supremely popular restaurant in Vancouver that specializes in brunch. I generally don’t mind a bit of a wait for good food, but lines out the door and wait times of over an hour and a half are a bit much, even for me. Sometimes, though, waiting is worth it when you come across that genius restaurant dish that seems easy enough to make at home. After tasting pulled pork pancakes myself, I tried my hand at making my own, and once I figured out the recipe, there was no looking back. — Stephanie Le, author of Easy Gourmet

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4
Servings
583
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of Stephanie Le, author of Easy Gourmet. Click here to buy a copy.

Ingredients

  • 1  Cup  all-purpose flour
  • 1  Teaspoon  baking powder
  • 1  Teaspoon  baking soda
  • 1  Teaspoon  sugar
  • large egg
  • 1  Cup  buttermilk, as needed
  • Oil or butter, for the pan
  • 2  Cups  pulled pork, warmed
  • ½  Cup  brown sugar
  • ¼  Cup  white sugar
  • ¼  Cup  bourbon
  • ½  Cup  water

Directions

Preheat the oven to 225 degrees. Mix together the flour, baking powder, baking soda, and sugar in a large bowl. In a small bowl, beat the egg and then mix with the buttermilk. Add the wet ingredients to the flour mixture and stir until just combined. Let batter sit for 10 minutes.

Heat up a nonstick frying pan over medium-low heat. Brush a thin layer of butter or oil on the pan. Drop the batter 2 tablespoons at a time into the pan. Cook until tiny bubbles appear on the surface, about 2 to 3 minutes. Flip and continue cooking for 1 to 2 minutes. Keep the pancakes in the warm oven until you’re done with the batter.

To make the bourbon syrup, bring the sugars, bourbon, and water to a boil in a small saucepan over high heat. Turn the heat to medium-low and let the syrup bubble gently and reduce until it reaches a syrup-like consistency, about 5 to 6 minutes. Let stand 5 minutes.

To serve, top pancakes with pulled pork. Serve with warm bourbon syrup.

Nutritional Facts

Total Fat
14g
20%
Sugar
23g
26%
Saturated Fat
4g
17%
Cholesterol
36mg
12%
Carbohydrate, by difference
91g
70%
Protein
23g
50%
Vitamin A, RAE
14µg
2%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
144mg
14%
Choline, total
55mg
13%
Fiber, total dietary
4g
16%
Folate, total
157µg
39%
Iron, Fe
5mg
28%
Magnesium, Mg
46mg
14%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
508mg
73%
Riboflavin
1mg
91%
Selenium, Se
48µg
87%
Sodium, Na
1308mg
87%
Thiamin
1mg
91%
Water
72g
3%
Zinc, Zn
3mg
38%

Pulled Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pulled Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.