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
Recipe courtesy of Stephanie Le, author of Easy Gourmet. Click here to buy a copy.
- 1 Cup all-purpose flour
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- 1 Teaspoon sugar
- 1 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
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.