Mother’s Day Brunch: Glazed Pork Belly Pancakes with Maple-Whiskey Sauce

It’s Mother’s Day this weekend, and no one really wants to wait in endless long lineups just to treat their mom to brunch. Instead, make her this restaurant-worth brunch at home brought to you by our bruncher (and recent culinary school graduate), Emily Caulfield:

Glazed Pork Belly Pancakes with Maple-Whiskey Sauce

Glazed Pork Belly Pancakes with Maple-Whiskey Sauce

Glazed Pork Belly Pancakes with Maple-Whiskey Sauce

Braised Belly

  • Lean Pork Belly Piece
  • 1T chipotle, finely chopped
  • 1 clove garlic, finely chopped
  • 3T soy or tamari
  • 1T maple syrup
  • 1t cider vinegar
  • Water to cover in a snug pot

Method:

  1. Simmer, covered, until belly is tender.
  2. Remove and chill.
  3. Cut belly into thick slices and pan fry to order.
  4. Meanwhile skim cooking liquid of excess fat.

Maple Whiskey Sauce:

  • De-fatted cooking liquid (see above)
  • 2T whiskey
  • 2T maple syrup
  • 2T diced apple

Method:

1. Reduce all ingredients to a thin syrup.

Pancakes:

  • 1 egg yolk
  • 1T sugar
  • 1T vegetable oil
  • 1/2 cup buttermilk
  • 1/8 cup ground buckwheat
  • 1/4t baking powder
  • Salt cinnamon, nutmeg
  • AP flour, as needed (about 1/3 of a cup)
  • 1 egg white, whipped to soft peaks
  • Chopped toasted pecans

Method:

  1.  Whisk all wet ingredients together.
  2. Combine all dry ingredients in a separate blow (including salt and spices).
  3. Add wet mixture to dry ingredients.
  4. Fold in whipped egg whites.
  5. Ladle batter onto a greased and hot grill.
  6. Lay nuts into batter.
  7. When batter bubbles, flip over with spatula.

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