Ingredients :
- 1 cups water
- 1 cups dark corn syrup
- 1/2 cup granulated sugar
- pinch Salt
- 1 1/2 teaspoons whiskey
- 1/2 teaspoon maple flavored extract
- For the pancakes:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons butter melted
- For serving:
- 1 cup prepared pulled pork (see note 3(
- barbecue sauce to taste
- butter
Directions :
- In a small saucepan, combine water, corn syrup, sugar, and salt. Bring to a boil and boil 5 minutes (Warning: the syrup may boil over if you don’t keep an eye on it). Remove from heat and cool at least 15 minutes. Stir in whiskey and maple extract.
- To make the pancakes:
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
- Heat a griddle or frying pan over medium high heat, greasing if desired (see note 5). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Keep warm until serving time (a 200-degree oven works well).
- To serve:
- In a small saucepan or in the microwave, add cooked pulled pork and barbecue sauce to taste. Heat until the pork reaches 165 degrees on an internal thermometer.
- Build stacks of pancakes with pulled pork in between each pancake. Top with butter and drizzle with warm whiskey maple syrup.
