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Mini Pancake Breakfast Sliders

10:40 AM, Apr 25, 2013   |    comments
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Serves: 4
Preparation Time: 30 minutes

Ingredients:

Pancakes:

2 cup whole wheat flour

pinch salt

2 eggs, lightly beaten

2 ½ cups almond milk

cooking spray

1 cup reduced-fat ricotta cheese

5-6 dried apricots, chopped

Pork Loin:

1-3/4 pounds boneless pork loin roast

1 tablespoon truvia

2-3/4 teaspoons salt

1/2 teaspoon ground cumin

1/4 teaspoon ground cardamom

Directions:

Pancakes:

  1. Combine flour and salt in a bowl. Make a well in the centre and carefully stir in egg and milk using a whisk. Make sure there are no lumps in the batter.
  2. Lightly spray a medium-sized frying pan with oil and place over medium heat. Pour in just enough batter to cover the base. Cook until batter sets, about 1-2 minutes. You will see bubbles form on top. Using a spatula, carefully flip pancake and cook other side, about 20 seconds. Transfer to a plate and keep warm. Repeat to make 4-6 pancakes.
  3. Spread 1 tablespoon ricotta along the middle of each pancake. Sprinkle with some of the dried apricots. Roll up gently and repeat with other pancakes.

Pork Loin:

  1. Rinse meat well and pat dry. Place in a glass dish large enough to hold it. In a separate small bowl, combine the sugar, salt, cumin and cardamom. Mix well and rub liberally over the entire roast. Cover and refrigerate for 24 to 36 hours.
  2. Preheat an outdoor grill for indirect heat and lightly oil grate.
  3. Remove roast from the refrigerator and discard any juices in the dish. Rinse meat well and pat dry.
  4. Grill over indirect low heat for about 1 hour, or until internal pork temperature reaches 145 degrees F (63 degrees C).
  5. Cut into slices and shred as filling with ricotta cheese for pancake sandwiches.

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