Best 2 Pulled Pork Pancakes With Jd Syrup Recipes
Indulge in a delightful culinary journey with our pulled pork pancakes drizzled in a luscious JD syrup. These pancakes are not just ordinary breakfast fare; they are a harmonious blend of sweet and savory flavors that will tantalize your taste buds. The tender and juicy pulled pork adds a hearty dimension to the fluffy pancakes, while the JD syrup, infused with the rich notes of Jack Daniel's Tennessee Whiskey, elevates the dish to a new level of indulgence.
But that's not all. Our article also features a tantalizing collection of other pancake recipes that will satisfy every craving. From classic buttermilk pancakes to decadent chocolate chip pancakes, from fluffy blueberry pancakes to wholesome oatmeal pancakes, we have something for every pancake enthusiast. Whether you prefer a traditional breakfast treat or a creative twist on a classic, our recipes will guide you through the process of creating perfect pancakes every time.
So, grab your apron, gather your ingredients, and let's embark on a culinary adventure that will leave you craving for more. Whether it's the savory delight of pulled pork pancakes or the sweet symphony of our other pancake recipes, prepare to be amazed by the versatility and deliciousness of this timeless breakfast staple.
PULLED PORK PANCAKES
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
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
PLANTAIN PANCAKES
Steps:
- Mash the plantains in a large bowl with a potato masher until slightly chunky. Add the cornmeal, buttermilk, flour, butter, scallions, onion, ginger and salt and mash and stir with the potato masher until combined but still slightly chunky. Cover the bowl and refrigerate for 30 minutes.
- Line a baking sheet with paper towels. Put a large nonstick griddle or skillet over medium-high heat; brush with some of the canola oil. Ladle 1/2 cup of the plantain batter onto the griddle and spread it into a 4 1/2-inch circle. Make as many pancakes as you can, leaving some space between each. Griddle the pancakes until golden brown, about 3 minutes per side. Transfer to the baking sheet to drain any excess oil. Repeat with the remaining canola oil and batter until all the batter is used. Serve hot.
Tips:
- For the pulled pork, use a Boston butt or shoulder roast. These cuts are well-marbled and will become tender and juicy when cooked low and slow.
- Season the pork liberally with a rub of your favorite spices. This will help to create a flavorful crust on the outside of the pork.
- Cook the pork in a slow cooker or Dutch oven on low for 8-10 hours, or until it is fall-apart tender.
- Once the pork is cooked, shred it with two forks and toss it in your favorite barbecue sauce.
- For the pancakes, use a pancake mix or your favorite pancake recipe. Be sure to add some cornmeal to the batter for a slightly crispy texture.
- Cook the pancakes on a hot griddle or frying pan until they are golden brown on both sides.
- Serve the pulled pork pancakes with warm JD syrup and additional barbecue sauce, if desired.
Conclusion:
Pulled pork pancakes with JD syrup is a delicious and unique breakfast or brunch dish that is sure to impress your family and friends. The combination of sweet and savory flavors is irresistible, and the pancakes are light and fluffy. This dish is also easy to make, so it's perfect for a busy weeknight meal.
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