March Recipe: Rick Lyons’ Hot Southern Griddle Cakes

Foodie Friends! This month we are excited to share a recipe from Rick Lyons, our host and partner for The Big Pig Project, our annual block party festival at Lunch. | Supper! coming up on April 21, 2018. We look forward to seeing you there. In the meantime, stash this recipe away for the next time you need to bring a dish to share at a BBQ or potluck, and check out the segment about the Big Pig Project featured today on Virginia This Morning.

You can also stop by our House at 2330 Monument Avenue during Easter on Parade.

Thanks to our lead Big Pig Project event sponsors: Cargill Animal Nutrition, Lunch. | Supper!, HandCraft Cleaners, Koontz Paint & Body Works, Children’s Hospital of Richmond at VCU, Performance Food Group, Barber Martin, Autumn Olive Farms, CBS 6, Richmond Magazine, CloudBees, Loveland, McDonalds, S.M. Durlak Inc., Hampden Hill Construction, Elizabeth and Brandt Carr, McGuire Woods, McShin Foundation, Mann/Armistead & Epperson, George Mason Mortgage LLC.

Rick Lyons’ Hot Southern Griddle Cakes

INGREDIENTS
1 cup of bacon (chopped)
1 yellow onion (finely diced)
1 cup of pickled jalepenos (diced)
1½ cup of provolone cheese (shredded)
1½ cup of grilled corn
2 lbs. pancake mix
4 cups of water
Salt to taste

DIRECTIONS
1) Saute onions till tender
2) Add all ingredients to a bowl and mix
3) Transfer to cast iron skillet, cook till golden brown

PLATE BUILD
Two 3 ounce griddle cakes.
Top with 3 ounces pulled pork, 2 ounces of cole slaw, and BBQ sauce drizzle