Pulled Pork Griddle Cakes

Pulled Pork Griddle Cakes Recipe
Photo: Hector Sanchez; Styling: Heather Chadduck


Fresh Cherry Salsa, spiked with pepper jelly, puts these pork-rich griddle cakes over the top. Self-rising cornmeal mix, which includes both leavening and salt, adds just the right amount of lift and tenderness. Hungry for more? Serve with extra 'cue.


Makes 16 griddle cakes

Recipe from

Southern Living


1 1/2 cups self-rising white cornmeal mix
1/2 cup all-purpose flour
1 tablespoon sugar
1 2/3 cups buttermilk
3 tablespoons butter, melted
2 large eggs, lightly beaten
2 cups chopped pulled barbecued pork (without sauce)


1. Whisk together cornmeal mix and next 5 ingredients just until moistened; stir in pulled pork.

2. Pour about 1/4 cup batter for each griddle cake onto a hot, lightly greased griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 2 to 3 minutes or until done. Serve immediately with salsa.