Serves: 2-4 people
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes
- Premade pancake batter
- 1 lb ground breakfast sausage
- 1 cup corn syrup based “maple” syrup
- Vegetable or canola oil, for frying
- Powdered sugar, for garnish
- Pour maple syrup into an ice cube tray. Each cube will roughly equal a single pancake bomb. Put it in the freezer for at least 30 minutes - 1 hour. The syrup will not completely freeze, but it will harden and become easier to handle for creating bombs.
- If you haven’t prepared your pancake batter, do it now and refrigerate until needed.
- Preheat a deep frying pan to 350 F with frying oil.
- Grab an approximate 2” diameter ball of Sausage and flatten it out in a circular shape on a floured board to make an approximate 4” diameter sausage circle. Make sure both sides of the sausage have a light flour coating so sausage does not stick to the board or hands.
- Pick up the sausage circle, and put the pocket in your hand. Scoop an ice cube tray full of cold syrup into your pocket. Delicately wrap the syrup ball with the sausage, being sure to fully seal the sausage ball so the syrup will not drip out during frying.
- Cover sausage ball with pancake batter by gently placing the ball into the batter. Use a fork to support the ball and use a spoon to scoop batter over the top of it. Gently tap off excess batter using your fingers and the edge of the batter bowl.
- Gently drop the pancake covered sausage ball in the oil and fry until deep brown. Approximately 2-2.5 minutes to fully cook sausage and melt the syrup.
- Serve Pancake Bombs with powdered sugar sprinkled over the top. Enjoy Pancake Bombs!