- by Shannon Kohn
Fix these cornbread pancakes for a sweet and sour twist on breakfast for supper. Shannon Kohn from Summerville, S.C., brought this exciting flavor profile to the 2019 Lodge National Cornbread Cook-off.
Level
Intermediate
Prep Time
25 minutes
Cook Time
20-24 minutes
Serves
4-6
Cook it With Our
Directions
- Spray a 10.25 inch skillet with cooking spray and gradually pre-heat over medium heat.
- In medium-large bowl, combine cornbread mix, buttermilk, eggs, and sliced scallion.
- Drop 1/4 cup of batter into center of the hot skillet; cook 1-2 minutes on each side until golden. Repeat with remaining batter, adding cooking spray to skillet as needed, to make 12 pancakes (in 5-to-6-inch rounds). Place pancakes on a large plate. Cover with foil to keep warm until ready to serve.
- While pancakes are cooking, spray a second 10.25 Inch or 12 inch skillet with cooking spray and heat to medium. Add onions and bacon. Cook 6-8 minutes, stirring regularly. Add sausage crumbles, red pepper and garlic, cook 4-5 minutes more.
- Combine hoisin sauce, vinegar, soy sauce, BBQ sauce, and pepper sauce in a medium bowl. Reserve 1/2 cup of sauce mixture for plating and serving. Add remaining sauce to sausage mixture in skillet and stir well to combine. Cook 8-10 minutes to incorporate flavors and reduce sauce.
- To serve, spoon an equal amount of the sausage mixture down the center of each pancake and top with an equal amount of coleslaw mix. Divide and spoon reserved sauce into 4-6 small bowls, then place on serving plates with 2-3 filled pancakes each. Garnish pancakes and sauce bowls with extra sliced scallion, if desired. Wrap pancakes around filling to eat.
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