The days of cutting up pancakes, dousing them in maple syrup, and then chewing them all on your own, are over. Why go through all that effort when the food processor can mush all of it into one easily digestible (and tasty!) goo?
Of course, more effort is added in when you mix it with candied bacon (duh, I mean you’ve met me, right?), scoop it into balls, and coat it in chocolate. But those are the sacrifices you should be willing to make to experience this fabulous, not just for breakfast, truffle.
Bacon Pancake Truffles
- Candied bacon (coated with brown sugar and cooked), crumbled
- Pancakes made from your favorite recipe (Aunt Jemima’s “Just Add Water” mix works for me)
- Your favorite pancake syrup (Aunt Jemima’s yet again)
- White chocolate bark
- Crumble cooled pancakes in a food processor.
- Turn on the food processor and drizzle the syrup into the opening until the pancake crumbs adhere to each other. (See comments on the final ratio below).
- In a medium bowl, stir candied bacon into the pancake/syrup mix.
- Scoop into 2t balls and put in the fridge to set.
- Melt your chocolate, coat your truffles and return to the fridge to harden the coating.
I used 6 pancakes, 7 slices of bacon and about 1/3 to 1/2 cups of syrup. But I left my ratios out of the recipe because you should just do what works for you. If you like a drier pancake, use less syrup, if you are more of a “I’d like some pancake with my syrup, please” kind of guy/girl, use more. The same goes for the ratio of bacon to the pancake goo. (For those of you who would prefer to leave the bacon out all together, they are still really good without it). Whatever ratio you land on, you definitely will be pleased with the results.