Guy Fieri’s Funky Finds: Pulled Pork Pancakes
Guy Fieri continues to find unique and astounding dishes on the menus of local eateries across the United States of America and Canada, a.k.a Flavortown on his top-rated Food Network Show Diners, Drive-ins, and Dives. In fact, Guy has so many memories from his journeys through Flavortown that he has gathered them up in the third cookbook tied to the show. Diners, Drive-ins, and Dives: The Funky Finds in Flavortown is jam-packed with even more recipes, more hilarity from his “Krew,” and a full-on fold-out map of the U.S. of F. (as in, Flavortown). This new Triple D book is on sale everywhere May 14, and is available for pre-order now. But you don’t have to wait until May 14th to bring a bite of Flavortown into your kitchen: here’s a recipe from The Red Wagon Café in East Vancouver, British Columbia (see? we weren’t kidding about Canada) for Pulled Pork Pancakes. O Canada! Is it time for breakfast yet?
Pulled Pork Pancakes with JD Syrup
Adapted from a recipe courtesy of Brad Miller, the Red Wagon Café
Serves 6 (makes about 18 pancakes)
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- Canola oil, for cooking the pancakes
- Pulled pork (recipe follows)
- JD Syrup (recipe follows)
- Salted butter, for serving
Note: You’ll need a smoker for this recipe.
1. Blend the flour, baking soda, and salt in a bowl. In a separate, larger bowl, blend the egg and buttermilk. Fold the dry ingredients into the wet, taking care not to overmix. Leave the batter slightly lumpy.
2. Heat some oil in a large nonstick pan over medium heat. Ladle about ¼ cup pancake batter into the pan for each pancake, cooking 3 at a time. Cook the pancakes for about 2 minutes per side, flipping once when edges are golden and small bubbles form on top.
3. To serve, layer hot pulled pork between the 3 pancakes. Cover with JD Syrup and top with a pat of salted butter. Repeat!
As this makes more pulled pork than you need, go ahead and freeze any leftovers for future pancakes; it freezes beautifully. And you’ll have more spice rub than you’ll need, so you can store it in a covered jar in the refrigerator for future BBQ.
- 1 tablespoon ground black pepper
- 2 teaspoons cayenne pepper
- 2 tablespoons chile powder
- 3 tablespoons ground coriander
- 1 tablespoon dark brown sugar
- 1 tablespoon dried oregano
- 1⁄3 cup paprika
- 1⁄3 cup kosher salt
- 2 tablespoons ground white pepper
- 1 boneless pork butt, about 3 pounds
- Small bag of wood chips (preferably hickory), soaked in water for 30 minutes
- 2 bottles or cans of your favorite beer
- Your favorite BBQ sauce
1. Combine all the rub spices in a bowl and rub the pork butt with ¼ cup of the spice mixture. Wrap the pork butt in plastic wrap and refrigerate for 12 hours or overnight.
2. Unwrap the pork butt and smoke for about 1 hour. (Follow the stovetop smoker manufacturer’s instructions or use an outdoor smoker.)
3. Preheat the oven to 225°F. Remove the pork butt from the smoker, place it in a roasting pan, and add the beer. Cover and braise in the oven until the pork is tender and pulls apart with a fork, about 3 hours.
4. Pull the pork and mix it with ½ cup of the braising liquid and BBQ sauce to taste.
- One 12-ounce bottle pure maple syrup
- Whiskey, such as Jack Daniel’s
In a medium saucepan, heat the maple syrup over medium heat. Add whiskey to taste and bring to a boil for a couple of minutes. Keep warm to serve. Store leftovers in the refrigerator.
Get your own copy of Diners, Drive-ins, and Dives: The Funky Finds in Flavortown by Guy Fieri — click here to purchase from your favorite retailer online. And, check out this video preview of all the cool recipes and stories in the book!