March Recipe: Rick Lyons’ Hot Southern Griddle Cakes
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
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
1) Saute onions till tender
2) Add all ingredients to a bowl and mix
3) Transfer to cast iron skillet, cook till golden brown
Two 3 ounce griddle cakes.
Top with 3 ounces pulled pork, 2 ounces of cole slaw, and BBQ sauce drizzle