Pork and Pancakes

This weekend = three P’s; pulled pork and pancakes, but not in the same meal. For starters, I made pulled pork sandwiches for guests on Saturday night, inspired by Everyday Food‘s “Southern Pulled-Pork Sandwiches” with a few changes. (No cayenne pepper or cider vinegar, so I’d recommend doubling up the water or using apple juice as my sister-in-law suggested.)


Tonight, we had leftover “carnitas” and the meat was still flavorful and tender.


Also, this morning I decided to try fluffing up my Pancrepes recipe by using baking powder, which the original recipe calls for. Turns out we both prefer the thin pancakes! (David had a fried egg with his.)


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Pancakes – baking powder = pancrepes. Thick pancakes have never really been my thing. But I love crepes. I stumbled upon a way to make more crepe-like pancakes: leave out the baking powder. I used this recipe for Blueberry Pancakes from Epicurious but you could use virtually any pancake recipe. Just make sure to use less batter with each pancake and keep the heat to medium-low.

Another trick, when there’s just two of you: make the whole batch and freeze the leftovers (in baggies or with wax paper between each, otherwise they will stick together).