I love breakfast and everything associated with the meal. When savory items are combined with the sweet components, a perfect meal is born. On a recent food crawl with fellow Foodbeast Reach, we stopped by Grits in Fullerton, CA, to try what the chef proudly refers to as Pancake Balls.
While crude-sounding upon first impression, the pancake balls are so much more than their names suggest.
Chef Cody Storts, the genius behind these balls, prepares the staple three different ways.
The first are the Maple Bacon Coco Puff Balls, for lovers of chocolate. They’re made with candied bacon, ganache, and topped with maple bacon syrup and Coco Puffs. The candied bacon adds the slightest amount of saltiness to an otherwise sweet-heavy dish. Definitely not for the faint of heart.
Next there are the Toasty Balls made with a cinnamon pastry cream, Cinnamon Toast Crunch cereal and roasted sweet apples. This dish tasted as if we were eating a plate of freshly baked cinnamon rolls for breakfast, but with less butter.
Finally, the best of the
bunch brunch, were the Thai Pancake Balls. These are made with fried pork cutlets, cilantro, shallots, jalapeño, fish sauce, and maple syrup.
Now before you lose your minds over the thought of combining fish sauce and maple syrup, Grits does it in a way that they pair so perfectly together, it’s a harmonious bite of sweet and savory.
Seriously, guys. We’ve yet to finish a dish and immediately order another box to-go for later in the day.
Reach had this to say:
Top 3 things I’ve eaten this year.
You can find the dishes available at Grits daily. The two sweet pancake balls are $13 and the savory costs $16. We advise eating them fresh. As awesome as they are, like all pancakes, they’ll get soggy once thrown into a box for a period of time.