Duck Fat Pancakes with Spicy Asian Slaw


How to Make

3/4 cup
Birch Benders Classic Recipe Pancake and Waffle Mix
2/3 cup
1/4 cup
Rendered Duck Fat
1 cup
Shredded Cabbage
1/2 cup
Shredded Carrot
1/2 tsp
1/2 tsp
Chili Sambal
2 tsps
Rice Wine Vinegar
1 tsp
1 tsp
Sesame Seeds
Cilantro for garnish
  1. In a cast iron skillet, heat rendered duck fat over medium-low heat until melted.
  2. Mix Birch Benders and water until just combined.
  3. Using a 2/3 measure, scoop batter into skillet, and cook about 3 minutes, until bubbles fully form and pop. Flip and cook an additional 2 minutes.
  4. While the pancakes cook, whisk together tahini, chili sambal, rice wine vinegar, honey and sesame.
  5. Toss carrots and cabbage with dressing.
  6. Remove from pancakes from heat.
  7. Stack as desired and garnish with slaw and cilantro.
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