CHICHARRON PANCAKES...pancakes made with ground pork rinds
NO flour...NO kidding !
well, i don't have to tell you that these are my new favorite thing. what could be better? a pig in a pancake? i seem to be alllll about anything PIG lately and i apologize...wait a minute...no, i don't apologize. PIG STUFF ROCKS!...
about these pancakes...chicharron pancakes are another on of those "i can't believe this is gonna work" type recipes. i mean, how is fried pig skin going to turn into a fluffy pancake? well, it's just a miracle i tell ya....
i like to have one every morning for breakfast with maple syrup, spicy pecans and a slice or 2 of bacon (of course). i mention this because that's how much i love them AND they can be made ahead and rewarmed throughout the week. i don't know about you, but i don't have time to whip up pancakes every morning and breakfast is my favorite meal of the day so whenever i can find something out of the ordinary that can be thrown together in the early morn. ...i'm all over it.
i found this recipe while searching for low carb breakfast ideas and it was on quite a few sites. the real recipe is called "Wonder Waffles". i don't have a waffle iron so i went with pancakes instead and as you can see they come out fabulous. i wish i could try the waffles. i was tempted to by an iron, but just can't fit another gadget in the kitchen right now. i don't know who the original came from, but i would love to give thanks to someone out there...so THANK YOU someone out there...
CHICHARRON PANCAKES
adapted from the Wonder Waffle recipe found in the lo-carb forums
adapted from the Wonder Waffle recipe found in the lo-carb forums
4 large eggs (i used Egg Beaters)
2 Tbls. heavy cream (plus more to thin)
2 Tbls. water (plus more to thin)
1 Tsp. vanilla extract
3 Pkt. Splenda
2 Tbls. heavy cream (plus more to thin)
2 Tbls. water (plus more to thin)
1 Tsp. vanilla extract
3 Pkt. Splenda
3-4 ounces of crushed/ground pork rinds (1 bag Mission Pork Rinds)
1/4 Tsp. ground cinnamon
1/4 Tsp. ground cinnamon
1/4 tsp pumpkin spice
use a food processor to get the pork rinds down to a fine, almost powdery consistency.
Beat the eggs then add the cream, water, and vanilla extract and beat some more. Mix the Splenda with the cinnamon and then add that to the eggs. (Mixing the cinnamon with the Splenda before adding helps to keep the cinnamon from clumping up as much.) When well blended mix in the ground pork rinds.
Let the mixture sit for a couple of minutes until it thickens. Then stir and check the consistency. It should be thick, but not to thick to spoon easily. If too thick, add a little water. i found that i needed to add quite a bit of water and maybe a little more cream. If too thin, add a little bit more pork rinds, but i doubt it will be too thin. now go ahead and make your cakes as you normally would. i found that spreading them out with the back of the spoon as they hit the pan helps. they shouldn't be too thick...do a few testers.
use a food processor to get the pork rinds down to a fine, almost powdery consistency.
Beat the eggs then add the cream, water, and vanilla extract and beat some more. Mix the Splenda with the cinnamon and then add that to the eggs. (Mixing the cinnamon with the Splenda before adding helps to keep the cinnamon from clumping up as much.) When well blended mix in the ground pork rinds.
Let the mixture sit for a couple of minutes until it thickens. Then stir and check the consistency. It should be thick, but not to thick to spoon easily. If too thick, add a little water. i found that i needed to add quite a bit of water and maybe a little more cream. If too thin, add a little bit more pork rinds, but i doubt it will be too thin. now go ahead and make your cakes as you normally would. i found that spreading them out with the back of the spoon as they hit the pan helps. they shouldn't be too thick...do a few testers.
as i said, these keep in the fridge and are great warmed up in the microwave for a quick bite.
i'm thinkin' tomorrow morning i might even make a sandwich with peanut butter and apricot preserves...what do you think about THAT ?!...
the possibilities are endless...
10 comments:
mmmmmmmmmmm...che delizia! ciao!
you don't mention when the pumpkin spice is to be added.
anonymous..thanks for stopping by. add the pumpkin spice with the cinnamon. i like the flavor, but it's optional.
How much splenda is a packet? I buy mine in a large box so I can't measure a packet :s
If you could tell me in grams or oz ill love you forever
Anonymous...just saw your comment. hope i'm not too late. are you using baking splenda in a box? if so...i would start with 1/8 - 1/4 cup baking splenda. i only had packets on hand. i'm sure i did a taste test and just added as needed. packets are much more concentrated than baking splenda. i hope this helps a little, but definitely do a taste test.
How many pancakes does this recipe create? This sounds like the sort of awesome kitchen antics that will vex my wife-- totally trying it this weekend :p
hi Kyle...i think it makes 6 pancakes. i haven't made them i a while, but they are a fun change and your wife will be amazed at the ingredients when you tell her. make sure you TASTE the batter to see that it is sweet enough. hope they turn out yummy for you.
Wow! Just tried these and they were excellent. I am constantly amazed at how inventive people are. My wife said yuck to pork rinds and was shocked how good these were. Thanks.
hi MD...sorry i was away for a few days, but i love your comment. so glad the wife approves. pork rinds are a good thing...right? full of protein and no carbs
Sweet Jesus, Jules: #notallheroeswearcapes 🙌🏻
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