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
476
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
  • 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

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.

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.

Nutritional Facts

Total Fat
14g
21%
Sugar
34g
N/A
Saturated Fat
4g
20%
Cholesterol
91mg
30%
Protein
20g
40%
Carbs
58g
19%
Vitamin A
30µg
3%
Vitamin B12
0.6µg
10.1%
Vitamin B6
0.4mg
19.1%
Vitamin C
1mg
2%
Vitamin D
0.6µg
0.1%
Vitamin E
1mg
4.8%
Vitamin K
3µg
3%
Calcium
196mg
20%
Fiber
0.8g
3.4%
Folate (food)
19µg
N/A
Folate equivalent (total)
101µg
25%
Folic acid
48µg
N/A
Iron
3mg
14%
Magnesium
32mg
8%
Monounsaturated
7g
N/A
Niacin (B3)
5mg
25%
Phosphorus
361mg
52%
Polyunsaturated
2g
N/A
Potassium
408mg
12%
Riboflavin (B2)
0.5mg
28%
Sodium
580mg
24%
Sugars, added
31g
N/A
Thiamin (B1)
0.9mg
58.7%
Zinc
2mg
12%