Three years ago today William and Kate were getting married in on the worlds stage in London. I was in Chicago preparing the Chocolate Biscuit Cake from my book Eating Royally that William had chosen as his Grooms Cake. Where did the time go ?
This morning I will be on KTXD sharing stories and my Southern twist on one of the dishes served at the Wedding Breakfast at Buckingham Palace. Will post the video later…
Here’s the recipe…
Smoked Pork and Cilantro Pancakes
with Jalapeno Cream Cheese and Peach Chutney
Makes about 18 appetizer pancakes
For the pancakes;
1/2 cup blue cornmeal
½ cup all purpose flour
2 tsp baking powder
½ tsp salt
1 Tbs sugar
¾ cup milk
½ cup finely chopped cilantro
½ cup finely chopped green onions
1 cup whipped cream cheese
1 jalapeno, finely diced
8 ounces smoked pork or chicken – shredded
½ cup peach chutney
Cilantro to garnish
In a large bowl, mix all of the pancake ingredients together. Heat and Lightly grease a skillet with the corn oil and spoon the pancake mix into the pan. Cook for about 1 minute until brown on the bottom and then turn over to cook on the other side for a further minute. Remove to a cooling rack.
Fold the jalapeno to taste, into the cream cheese and spoon or pipe with a star tip onto the pancakes. Top with the shredded meat (optional) and finish with a little peach chutney. Garnish with cilantro.