Barbeque Pork and Beans in Pancakes

Barbeque Pork and Beans in Pancakes

This is a time consuming recipe to do from scratch, but very convenient if you've got everything lined up in the fridge.

We had a few friends over for brunch this past weekend, and had a lot of pancake batter left. So I decided to go ahead and roll them into something savory for dinner. Now, growing up at home, we didn’t make pancakes the way you get them at a Denny’s or IHop. They were sort of a smaller version of a crepe, and a little thicker. Perfect for stuffing with chicken or something.

Click on the links for my pancake batter recipe and for the pork loin recipe.  

8-10 pancakes

1 cup shredded barbeque pork loin

1 lrg can BUSH’S Onion Baked Beans

3 tbsp ketchup

2 tbsp Kroger Sweet and Spicy BBQ Sauce

1 tbsp Worchester sauce

3-4 cloves garlic, finely chopped

1 tsp chili powder

Salt to taste

1 cup cilantro leaves, finely chopped

Little oil

Stuffed Pancakes

In a pot, heat a little oil, on medium heat. Add the garlic and fry till brown. Next add the ketchup, Worchester sauce, barbeque sauce, salt, and chili powder. Mix together well and allow to simmer for 2-3 minutes so that they cook. Now add the beans, and stir well. Cook for about 5 minutes before adding the pork, and then cook for another 5.

In a platter, place a pancake, fill with 1-2 tablespoons of pork and beans and roll up as tight as possible. Fill all the other pancakes, and arrange on the platter. Sprinkle the cilantro on top as garnish, and serve immediately.