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We’re sure most of you can relate to indulging in some extra calories l’kavod Yom Tov! That’s why we decided to go all out and top these fluffy pancakes with sticky maple pulled beef. The results? Dangerously irresistible! Self control? Completely gone.
3 pounds boneless chuck beef roast
1 teaspoon salt
1/2 teaspoon black pepper
1 cup Gefen BBQ Sauce
1 cup Gefen Maple Syrup
1 cup water
5 cloves garlic, such as Mr. Dipz, sliced
1 large onion, sliced
1 cup all-purpose flour, such as Glicks
1/4 teaspoon salt
2 teaspoons baking powder
1/4 cup sugar
1 egg
2 tablespoons oil
1 cup water
Season meat with salt and pepper.
Mix barbecue sauce, maple syrup, and water in a slow cooker. Add garlic and onion and stir to combine. Add meat and spoon sauce over to coat.
Cover and cook on low for eight to 10 hours, or until tender enough to shred.
Shred meat with two forks and stir to combine with the sauce.
Mix flour, salt, baking powder, and sugar in a large bowl. Beat egg, oil, and water in a separate bowl. Add to dry mixture and mix until smooth.
Heat skillet over medium heat and spray with oil. Pour half a ladle of batter into the pan and cook until bubbles start to form on the surface. Flip and cook until browned, one to two minutes more.
Serve pancakes topped with pulled beef.
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Can the pancakes be made ahead?
Sure! You can freeze them in advance.
Recipes says “cook on low”. I’m assuming it should be made in a pot versus baked in the oven. What are the benefits of cooking it? Whenever I make pulled beef I always bake it in the oven for 3-4 hrs..
This recipe is made in a crockpot. I think you could also make it in the oven low and slow. Some people just love using the crockpot since it’s convenient.
What temperature? 200°, 250°?
I would say 250F for many hours until the meat starts to fall apart.