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Scrapple Pancake Roll with Eggs, Fresh Herbs and Mushrooms
PORK FOODSERVICE30Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- rendered bacon fat (As needed)
- 6 shiitake mushrooms (sliced)
- 12 oyster mushrooms (pulled into slices)
- 1 onion (sliced)
- eggs
- fontina cheese
- fresh herbs (As needed, minced)
- 5 lb. pork trimmings (pig head with snout)
- 1 pork tongue (fresh)
- 1 pork heart (fresh)
- 1 pork liver (fresh)
- 1 pork hock (and foot, fresh)
- 12 sage leaves (fresh)
- 1 tsp. cayenne
- 4 yellow onions (chopped)
- 12 cloves garlic
- 2 cups yellow cornmeal flour
- 2 cups yellow cornmeal (coarsely ground)
- 2/3 cup buckwheat flour
- 3 Tbsp. salt
- 1 tsp. white pepper (freshly ground)
- 3 Tbsp. black pepper (freshly ground)
- 2 cups a.p flour
- 4 Tbsp. sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 2 cups milk
- 4 Tbsp. unsalted butter (melted)
- 2 large eggs
- 2 Tbsp. vegetable oil
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Directions
- 1. Brown scrapple in sauté pan or griddle
- 2. Sauté mushrooms and onion separately in bacon fat until tender.
- 3. Fill pancakes with scrapple, vegetables, eggs, and herbs.
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