February 19, 2014
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Deep Fried Pigs in a Blanket
This recipe comes from Executive Chef & former “Top Chef” competitor, Heather Terhune. Her weekend brunch menu at Chicago’s Sable Kitchen & Bar features “Pigs in a Blanket” with house-made sausage links rolled in pancakes on a stick and deep fried, served with house-made bourbon maple syrup for dipping
Ingredients
For the Pancake Mix
- 3 Cups all-purpose flour
- 12 Tablespoons unsalted butter, cut into 1/2″ pieces
- 1 Cup milk flour
- 1 Teaspoon salt
- 1/2 Cup malted milk flour
- 1/3 Cup sugar
- 1 Teaspoon baking soda
- 2 Cups pancake mix
- 2 Tablespoons baking powder
- 2 Cups cake flour
Direction for Frying
- 2 Cups pancake mix
- 1/2 Cup buttermilk
- 2 Cups lightly beaten large eggs
Directions
For the Pancake Mix
Process all the ingredients in a food processor until they are an even sandy texture, store frozen (up to 2 months).
Direction for Frying
Process all the ingredients in a food processor until they are an even sandy texture, store frozen (up to 2 months).
Nutritional Facts
Servings8
Calories Per Serving888
Total Fat27g41%
Sugar10gN/A
Saturated14g68%
Cholesterol329mg100%
Protein28g56%
Carbs133g44%
Vitamin A271µg30%
Vitamin B120.7µg12.4%
Vitamin B60.3mg15.7%
Vitamin C0.2mg0.3%
Vitamin D2µgN/A
Vitamin E1mg7%
Vitamin K2µg3%
Calcium604mg60%
Fiber2g10%
Folate (food)105µgN/A
Folate equivalent (total)337µg84%
Folic acid136µgN/A
Iron11mg63%
Magnesium96mg24%
Monounsaturated8gN/A
Niacin (B3)10mg48%
Phosphorus1086mg100%
Polyunsaturated3gN/A
Potassium512mg15%
Riboflavin (B2)1mg83%
Sodium1422mg59%
Sugars, added8gN/A
Thiamin (B1)1mg72%
Trans0.7gN/A
Zinc3mg20%
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