Time: 45 min.
Complexity: easily
Servings: 8

This recipe features iconic pulled pork sandwiches with coleslaw and barbecue sauce, served on fluffy savory pancakes. Make the coleslaw a day in advance: firstly, it will have time to mature and become more flavorful, and secondly, you'll be able to prepare the appetizers faster on the day of serving.

Ingredients:

• 3 tablespoons mayonnaise
• 3 tablespoons yellow mustard
• 1.5 tbsp. apple cider vinegar
• 220 g shredded cabbage or ready-made cabbage salad mix
• 1 and 2/3 cups premium flour
• 1/4 cup cornstarch
• 1/4 cup powdered sugar
• 1 tbsp baking powder
• 1/4 teaspoon of baking soda
• 0.5 tsp coarse salt
• 1 and 1/4 cups milk
• 3 tablespoons unsalted butter, melted
• 2 large eggs
• 3/4 cup barbecue sauce, room temperature (optional if pork is not in sauce)
• 2 and 1/4 tbsp. pulled pork
• 1.5 cups thinly sliced ​​pickles, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork, red cabbage, pickled cucumber, premium flour, eggs, milk, starch, barbecue sauce, mustard, apple cider vinegar

We recommend

Preparation:

Step 1
• Preheat the oven to 95°C (205°F), line a baking sheet with two stacked kitchen towels, and place it in the oven. You'll be placing the finished pancakes on the baking sheet to keep them warm.
Step 2
• In a medium bowl, combine the mayonnaise, mustard, and vinegar. Season with salt and pepper and toss with the shredded cabbage. Cover and refrigerate while you fry the pancakes.
Step 3
• In a large bowl, combine the flour, cornstarch, powdered sugar, baking powder, baking soda, and salt. In another bowl, combine the milk, melted butter, and eggs. Add the milk mixture to the flour mixture and knead until a thick dough forms (it's okay if a few lumps remain). Let the dough rest for 5 minutes.
Step 4
• Heat a large nonstick frying pan over medium heat. Drop 1 heaping tablespoon of batter into the pan, being careful not to overfill. Fry until golden brown on the bottom and vents appear on top. Flip the pancakes over and cook until lightly golden on the bottom, about 30 seconds more. Transfer the pancakes to a baking sheet covered with a towel and place in a warm oven. Repeat with the remaining batter.
Step 5
• When ready to serve, reheat the pulled pork briefly in the microwave. Transfer the pancakes to a serving platter and top each with a spoonful of barbecue sauce, pulled pork, coleslaw, and pickles.

Votes: 1