Pork Rind Pancakes

Benzito171 · Pork Rind Pancakes

Makes two large pancakes or several smaller ones.

Crush an ounce and a half of unflavored pork rinds (about one bag) in a blender. Add them in a few at a time to avoid jams.

Combine with half a teaspoon cinnamon

Mix in 1-3 splendas (optional)

In a separate bowl beat together:

tablespoon vanilla extract (also optional)

2 eggs

1/4 cup heavy whipping cream

Mix in the dry ingredients slowly until you have batter

let sit before cooking on medium-low heat in a greased skillet.

serve with whipped butter

great for pretending you can still eat those mcgriddle sandwiches from mcdonalds. make the batter a little thicker if you do this.

DaphneDescends

Wow... must try... this Shock

kallyn

OMG

OMGOMGOMG

I made this today.

Delicious doesn't even begin to cover it. Even the batter was amazing! I was licking it off the blender blades while the pancakes cooked.

Carnation

Really? I keep hearing about them, but have yet to try them. Did you sweeten them? I use pork rinds as a bread crumb substitue all the time, as I can get really fresh ones at my Mexican deli.

kallyn

I used splenda like the recipe said. It's not ideal, but I'd rather eat splenda than sugar.

Carnation

I think I'd probably take them in a savory direction, like with green onions, or maybe poppy seeds, or both. What was the texture like in the finished pancake? Where they fluffy, of more dense? Do you think they'd make good "bread" for a sandwich?

kallyn

When you make the batter in a blender it gives it enough air to get slightly fluffy. The texture was like a very dense normal pancake (or at least what I remember a pancake to be...I don't think I've had one in years).

I think you could possibly use it to make a sandwich, but it would be oily to the touch. It's also very rich, so a little would go a long way towards filling you up if it had sandwich stuff in it. Maybe more like finger sandwiches would be better than a fullsize one. That actually sounds really appealing!

Carnation

Hmmm, I might have to give these a try, then. I could care less about having bread, but I know my partner misses it. We've been making these slow roasts that, when thinly sliced, come out just like the fanciest bloodiest deli roast beef, and he's been wanting it on a sandwich.

On the other hand, there are times when it would be nice to have a substrate for stacking meaty things on... Yup

adwred

Carnie, you should make rev rolls! They're so good!

Carnation

I've tried, and they always come out like sad, airy, foofed scrambled eggs. Cry

They never come out like lovely eggy brioche like everyone else claims. I don't know what I'm doing wrong, maybe over-beating the eggs? I'm usually so good with cooking stuff.

adwred

Yeah, I've actually never made proper rev rolls, so maybe that's why they work? I use a variation of Tracy's dairy-free ones that I've tweaked to make better, because I don't blob them into individual rolls, so they stay puffier.

I beat 9 room-temp egg whites until stiff peaks form in an enormous squeaky clean stainless steel bowl. With a big pinch each of salt and cream of tartar. Set that aside. Then I beat the yolks in a separate bowl to the ribbon stage. Don't skimp on the beating here. Ribbon stage! THICK. Like 5 minutes of beating. Then I fold 3 T. mayonnaise into the yolks. Then I spoon a big spoonful of the whites into that and fold them in. Then fold the aerated yolk mixture into the remaining whites. Scrape the mixture into a parchment-lined 13x9-inch (3.5 qt/liter) baking pan. Bake at 300 F for about 45 minutes until puffed and golden. It will be like 8 inches high, like a souffle at first, then will fall slightly. Let cool on a rack and cut into squares - which I then cut in half, horizontally and use as 'buns'.

It's very much like challah. Yup

I make them ALL THE TIME.

Carnation

Ah! Thank you. I'll give it another shot. I like the idea of using a straight-sided pan. I've got a silicone one.

Is cream of tartar failsafe? I thought it came from grapes. Dunno

adwred

Shit I have no idea. I don't react to it, that I've noticed - maybe because it's such a teeny amount? You could skip it - it just gives a touch more volume. Citric acid would probably work.

kallyn

What a lovely detailed explanation. Thank you red! Heart

Billi-Jean

Cream of tartar is derived from tartaric acid (which is naturally occurring in certain plants (grapes in particular) and is the main acid in wine.

Although it's not an amine (no N atom) and not an aromatic molecule (like salicylates and phenols -as it has no benzene ring in its structure), it's very toxic in large doses so perhaps in an ideal situation we should try to avoid it.

It's actually a muscle toxin, though, as with so many chemicals used as food additives, there is no real consensus as to how much constitutes a quantifiable risk of harm. Roll Eyes

It's also one of the metabolites produced by yeast and excess build up can compromise proper brain, muscle and kidney function. It's reportedly suspected to induce such symptoms as brain fog, cognitive problems and muscle aches.

adwred

Well there you go! Thank you, Billi-Jean!

Carnation

Damn girl! I haven't had anyone speak to me in the sweet sweet language of organic chemistry in a while. I'm kinda in love. Love

Billi-Jean

jl53563

adwred

Now if I can just get someone to talk to me in the sweet language of pork belly, I'll be golden.

Carnation

What can I say, I was a chem major.