Pulled Pork Pancakes

Step 1

Get your pulled pork in an ovenproof dish, adding the butter and apple juice according to how much pork you need, and pop that in the oven with a foil lid at 100-120ºC/210-250°F - it needs to be warmed slowly.

Step 2

Starting with vinegar and sugar, add all the sauce ingredients to a small saucepan, and bring to a simmer, stirring until all the dry ingredients have dissolved. Reduce this until it's thick and sticky, then turn down the heat to low to keep it from setting too much.

Step 3

Sift the salt and flour into a mixing bowl ensuring that the sieve is held high above the bowl to allow the flour to air. Make a well in the middle of the flour and break the eggs into it. Now whisk the eggs, starting from the centre of the eggs incorporating all bits of flour from around the edge of the bowl until the mixture is a smooth paste.

Whisking as you go, start adding the milk & water gradually in small quantities. Once all the milk/water mixture has been added, keep whisking until the batter is smooth, it should have the consistency of single cream.

Now melt a small amount of butter in a pan, before adding the batter, ensure the pan is nice and hot, and then turn the heat down to medium.

2 tablespoons of batter should be enough for an 18cm pan. Using a ladle to pour into the pan will ensure that the mixture will hit the pan all in one go.

Cook the pancake on this side until the edges start to lift away from the pan, then turn over, and cook until golden brown.

Stack the pancakes on a plate in the oven to keep warm.

Step 4

Remove the pork from the oven and add 1tsp of sauce per serving and mix well.

Step 5

Pop a portion of pulled pork onto a pancake, drizzle some sauce on top, add a pinch of cinnamon salt if you wish, wrap and serve.