The Jersey Shore Cookbook author Deborah Smith adapted this recipe for crispy pork-studded pancakes from The Chicken or the Egg, a restaurant in Beach Haven, New Jersey.

　　

Ingredients

Makes 8 pancakes

　　4 strips cherrywood-smoked bacon (or any good-quality bacon)

　　4 thin slices pork roll, Taylor brand preferred

　　2 links breakfast sausage

　　2 large eggs

　　1 pint buttermilk

　　1/4 cup vegetable oil

　　1 tablespoon granulated sugar

　　1/2 teaspoon salt

　　2 cups all-purpose flour

　　1 teaspoon baking soda

　　Scant 1 tablespoon baking powder

　　Butter, for cooking and serving

　　Maple syrup, for serving

　　

Step 1

In a large frying pan or griddle over medium-high heat, cook bacon, pork roll, and sausage until bacon is crisp, sausage is browned, and pork roll is slightly crisp. Remove from heat and set aside.

　　

Step 2

In a large bowl, combine eggs, buttermilk, and oil. In another bowl combine sugar, salt, flour, baking soda, and baking powder. Add dry ingredients to wet and mix by hand (not with an electric mixer). A few lumps are okay. Transfer to a pitcher or gravy boat.

　　

Step 3

Heat a griddle (preferred) or nonstick frying pan over medium heat. Melt a little butter in the pan (unless using nonstick pan). While pan is heating, dice bacon, pork roll, and sausage into small pieces.

　　

Step 4

When pan is hot, pour batter into 3-inch-diameter circles and immediately sprinkle each with some of the meat mixture. When bubbles begin to form (after about 2 to 3 minutes), flip pancakes with a spatula and cook for another 2 minutes or so, until golden brown. Serve topped with butter and syrup.

　　From The Jersey Shore Cookbook: Fresh Summer Flavors From the Boardwalk and Beyond © 2016 by Deborah Smith. Reprinted with permission from Quirk Books.Buy the full book from Amazon.