Flourless German Pancake
Flourless German Pancake
1/2 bag of original pork rinds, ground up in the blender
1 cup whipping cream
1 tsp vanilla
Preheat oven to 425 degrees F.
Grind your pork rinds in the blender. Add your eggs, whipping cream and vanilla, blend until incorporated well.
In a 9x13 casserole dish, add 6 tablespoons butter, place the dish in the oven and melt the butter.
Once the butter is melted, pull the dish out and dump your blender batter into the dish. Bake for 20 minutes at 425.
Slice the pancake up into whatever sized pieces you desire, top with your favorite pancake toppings and enjoy!
** Surprisingly this will not taste like pork. You can add cinnamon and sugar to this to make it more like French Toast. Add berries or other fruit to the blender to color and flavor the mixture.
@lottie Were the pork rinds salted? The ones we have in our stores here in Texas are salty and either hot or BBQ flavored. There's chile' limon also I don't think I have ever gotten unsalted. Some grocery stores sell chicharron in bags that are really fried to a crisp the other variety are the big flaky ones that you eat like chips but like I said are flavored. The chicharron's are more for flavoring Mexican dishes. My grandmother used to crush them up and add to cornbread batter it would give the cornbread a bacon flavor. I might have to get brave and try this.
These are popular here.
@bigfoot The traditional ones would work. Yes, my pork rinds are slightly salted.
I didn't realize pork rind bag sizes aren't universal. For this recipe you want about 2.5 ounces of pork rinds ground up. I simply pulse my blender a few times until the rinds are in a nice course grind.
@lottie My sister and husband live in New Jersey and have only found a couple of places that sell pork skins. I sent them two big bags of them and some tortillas a couple of years ago they got a kick out of that. When I was very young my dad's friend made cracklings and rendered the lard from pig fat during one of their sausage making episodes at their ranch. We had cans of lard stacked everywhere and big bags of pork skins we tried to freeze. For some strange reason I think they put slices of apples in the big pot when they were cooking the fat down. I was pretty young and shot my first deer on that mans place maybe twelve years old.
@bigfoot I have pig fat to render to lard, I'm looking forward to the cracklings. I also have beef fat to render into tallow. I use whipped tallow for lotion and chapstick. Best stuff ever!
I've never heard of apples being used when rendering, perhaps it was to tame down the pig taste or provide a buffer to prevent burning. A bit of water in the pot is encouraged to prevent burning.