These lil' open-faced sliders are good for anytime during the day. The sweet mixed with the savory makes these babies, some kinda good. Try them out and you will see why I enjoyed these. Happy Sammie Making, sw:)
1Preheat oven to 350 degrees. Place bacon slices on an oven proof pan. Bake the bacon for ten minutes, or until crispy. Remove bacon from pan. After the bacon has cooled down, crumble. In a Large mixing bowl combine egg and milk. Whisk. Combine remaining dry ingredients for hoe cakes and mix well. Fold in the reserved bacon fat less 2 Tbsp, olives and chopped red pepper. Mix until you have a pancake consistency.
2Brush 2 Tbsp reserved bacon fat to a large heated griddle pan or skillet. Add about 1 rounded tbsp of the hoe cake batter to the griddle. My griddle normally holds about (16) 3 inch cakes.
3Fry cakes for about 1 ½-2 minutes or until golden brown. Flip once then remove to a hot plate.
4Meanwhile, mix all the mini pork sliders ingredients in a medium size mixing bowl. Make approximately (16) 2 ½ inch patties.
5On a large heated griddle pan or skillet, fry sliders about 2-3 minutes on each side or until done. Move and set aside on a warm plate
6In a small sauce pan, add the maple olive red pepper sauce ingredients. Mix well. On medium heat, heat sauce for 2-3 minutes. Add cilantro and remove from heat. On a large serving platter, assemble hoecake followed by slider then drizzle the sauce on top. Enjoy!