We often think of pancakes as sweet treats, but I’ve learned that they’re just as amazing in savoury applications – think French crapiaux, and galettes (savoury buckwheat crepes). This recipe is perfect for a fun brunch party where you want to serve something a little out of the ordinary. It’s decadent, filling, and has that perfect marriage of savoury, sweet, and spicy flavours. In fact, I’d even serve this for a night where breakfast for dinner is what you crave. And while it may appear to be a labour-intensive dish, there are plenty of opportunities for shortcuts here: prepare the pulled pork a day or 2 in advance (just reheat to hot before serving,) use store-bought coleslaw mix AND coleslaw dressing (because if it ain’t broke…) make the spicy sriracha sauce a couple days in advance too, just reheat before drizzling).