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Cheddar-chive pancakes with BBQ pulled pork, coleslaw and sweet Sriracha drizzle
We often think of pancakes as sweet treats, but I’ve learned that they’re just as amazing in savoury applications – think French crapiaux, and galettes (savoury buckwheat crepes). This recipe is perfect for a fun brunch party where you want to serve something a little out of the ordinary. It’s decadent, filling, and has that perfect marriage of savoury, sweet, and spicy flavours. In fact, I’d even serve this for a night where breakfast for dinner is what you crave. And while it may appear to be a labour-intensive dish, there are plenty of opportunities for shortcuts here: prepare the pulled pork a day or 2 in advance (just reheat to hot before serving,) use store-bought coleslaw mix AND coleslaw dressing (because if it ain’t broke…) make the spicy sriracha sauce a couple days in advance too, just reheat before drizzling).
SERVES
12
TO
14
Ingredients
Pulled Pork
- 1 kilogram pork shoulder roast, boneless
- 1 teaspoon mustard powder
- 1 ½ teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ cup BBQ sauce (your favourite kind), plus more for moistening pulled pork
- ¼ cup water, or light beer if handy
Coleslaw
- 2 cups coleslaw mix
- 2 tablespoons coleslaw dressing
Spicy Sriracha drizzle
- ½ cup maple syrup
- 2 tablespoons Sriracha sauce, plus more to taste if you like it spicy
Pancakes
- 1 ½ cup milk
- 1 tablespoon white vinegar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- 8 turns freshly cracked black pepper
- ¼ cup unsalted butter, melted
- 2 large eggs
- 4 tablespoons fresh chives, finely chopped
- ¾ cup aged whited cheddar, grated
- Canola oil, for cooking pancakes
Directions
Pulled Pork
- Preheat oven to 300°F. Line a small baking dish with heavy-duty foil for easy cleanup – an 8x8-inch pan will suffice.
- Combine the spices (mustard, salt, pepper, cumin, smoked paprika) and rub over all sides of pork shoulder. If you have the time, place in fridge to marinade a couple hours or overnight, no biggie if not possible. Place pork onto prepared baking dish and smother with the BBQ sauce. Pour the water around the roast and cover baking pan tightly with foil. Bake 3.5-4 hours until meat pulls apart easily with a fork. Note: Consensus on the interweb states that the internal temperature should be 190°-195°F on an instant-read thermometer. 2nd Note: if marinating pork shoulder in fridge for any length of time, be sure to take it out of the fridge and allow it to come to room temperature before baking.
- After baking, allow pork to cool slightly before transferring to a large bowl and pulling apart with 2 forks. Discard any large nubs of fat within the roast. Cool fully to room temperature, dress with additional BBQ sauce to moisten, cover, and refrigerate if making in advance.
Coleslaw
- In a bowl add coleslaw mix and dressing. Stir to combine. Cover and refrigerate until needed, up to 2 days.
Spicy Sriracha Drizzle
- In a bowl add maple syrup and sriracha sauce. Whisk to combine. Refrigerate until needed, up to 2 days.
Pancakes
- Preheat oven to 200°F. Line a baking tray with a wire rack or a layer of paper towels.
- In a mixing bowl add milk and vinegar, let sit 10 minutes to sour. Don’t mind if it curdles a little, it’s all part of the faux-buttermilk-making process.
- Meanwhile, in another medium-sized mixing bowl add flour, baking powder, salt, and pepper. Whisk to combine.
- After 10 minutes add melted butter (cooled slightly) and eggs to the milk mixture. Whisk to combine.
- Pour wet ingredients into dry ingredients, plus the chives and cheddar. Stir just until combined with a few lumps remaining. Let batter sit 5-10 minutes to relax before cooking (this makes for tender pancakes).
- Heat a cast-iron or non-stick pan, or a griddle over medium-low heat. Once heated add a thin layer of oil to the pan and spoon ¼ cup of batter per pancake, leaving space around each for easy flipping. Cook pancakes approx. 3-4 minutes per side until golden brown and cooked through. Transfer cooked pancakes to prepared baking sheet in preheated oven to hold warm until service.
Serving/Assembly
- Reheat pulled pork until hot. Whether you’re dressing a bunch of them on a platter, or making individual plates, top warm cheddar-chive pancakes with hot pulled pork. Then top with some coleslaw and a drizzle of spicy sriracha maple syrup and serve immediately.
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