We were at Costco recently and came across a big package of pork belly in the meat section. Hmm, never made anything with this precursor to bacon. Why not? I'll see what I can do.
Today is the results of that experiment, which came out quite well in my opinion.
We're also starting the day off with a very popular dish in pancake houses across the nation. Love 46'r flapjack, those thin but oh-so-good pancakes you get there. Don't love how much you have to pay for them, though, so I came up with a way to cook them at home where they taste just as good as the cakes you get in the restaurant but made for a fraction of the price.
This week's menu is ready to go! Recipes at the links below.
Breakfast: 49'r Flapjacks
Dinner: Barbecued Pork Belly
DarrylCopyright 2016 - Darryl MusickAll Rights Reserved
They're pancakes but they're thin and light versions of the heavier gut bombs you usually see. They're also delicious.
You can find these at restaurants sometimes. Last time we got them, eating out, they were about $9 for four pancakes...no eggs, bacon, or anything else.
No thanks, I think we can do just as well at home for a lot less.
INGREDIENTS
1 1/2 cups flour2 eggs2 cups milk1/2 teaspoon vanilla1 tablespoon sugar2 tablespoons melted butterghee
Put all ingredients except for the ghee into a blender, blend on high for 8-10 seconds. Put mix in a sealable plastic bottle and store in refrigerator overnight.
About an hour before cooking, remove batter from the fridge and let come up to room temperature.
Use a basting brush to put ghee (clarified butter) on a hot, 10 inch non-stick frying pan. Pour a layer of batter in the pan.
I like to use two pans. When I flip the first pancake, I'll put batter in the second pan. Since you can only cook one pancake at a time, this let's you finish twice as fast
Put some wax paper on a plate, stack the pancakes on it as they're finished, and cover until done.
DarrylCopyright 2016 - Darryl MusickAll Rights Reserved
