Pancake Battered Pheasant & Cornbread Pancakes

I was asked to create my version of Chicken and waffles and this is what I came up with… It’s nothing like chicken and waffles other than the flavors you’ll find. I took your standard waffle/ pancake batter and flipped its role. The batter that once made the cakes now make the breading for the meat. I substituted the domestic chicken for wild pheasant, but you can sub any wild game bird meats you have for this recipe. I then took another liberty and created a delicious cornbread pancake. Topped all that savory with some maple infused bacon, candied bacon strips and fire roasted jalapeños.

This recipe is simple, delicious and will keep your spouse, kids or guest coming back for seconds. Enjoy and remember all my recipes are to be used as a guide, feel free to add any flavors you or your family love and be creative. If you cook it, they will eat.

Cornbread Pancakes:

Ingredients:

1 ¾ cup corn meal

1 ½ cup flour

4 Tsp White sugar

1 ½ tsp baking soda

¾ tsp baking powder

¾ tsp kosher salt

2 ¼ cup buttermilk

3 eggs

1/2 cup butter

Directions:

Whisk cornmeal, flour, sugar, baking powder, soda and salt.

In separate bowl mix buttermilk, butter and eggs, add to cornmeal mixture and blend until smooth. if batter is to thin add 1 Tbs flour until thickness is achieved

Over medium heat butter on griddle, pour 1/3 cup batter for each pancake and cook until bubbles form on top and side begin to set. Carefully flip pancake and cook for 3-4 minutes

Now lets look at that pancake batter for your pheasant breast;

Pancake Battered Pheasant Breast:

2-4 pheasant breasts, skinned and pounded out

1 1/2 cups flour

3 1/2 tsp baking powder

1 tsp salt

1 tbs white sugar

1 1/4 cup butter milk, or any milk ya want to use

1 egg, lightly beaten

3 Tbs melted butter

1 tsp cinnamon

1/2 cup extra flour

Directions:

heat 2 inches of oil in cast-iron or heavy bottom skillet to 375 degrees

In large bowl whisk together all dried ingredients, minus the extra flour.

Make a well in the middle and add egg, milk and butter, mix until smooth. This batter you want a little thicken so it will stick to the pheasant.

Dredge each breast in flour, then dip into pancake mixture. Add directly to hot oil, do not crowd. The best way to do this method is spoon some hot oil over top of pheasant as it cooks, this will help the top start to set, so when you flip it, it will not get all over the place.

Cook 3-4 minutes each side until crispy and bird is at 145-150 internal Temp.