Whole-Grain Pancakes With Eggs and Bacon

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • For the bacon:
  • 8 slices Canadian bacon
  • 2 tablespoons maple syrup
  • For the pancakes:
  • 3/4 cup old-fashioned oats
  • 1/4 cup flaxseed
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, separated
  • 1 1/2 cups milk, at room temperature
  • 3 tablespoons unsalted butter, melted, plus more for the skillet
  • 3 tablespoons sugar
  • 1/2 cup maple syrup
  • 1/4 cup jam or jelly (any flavor)
  • For the eggs:
  • 6 to 8 large eggs
  • Kosher salt and freshly ground pepper
  • Unsalted butter, for the skillet
  • 1/4 cup shredded low-fat cheddar or mozzarella cheese
Directions

Make the bacon: Preheat the oven to 400 degrees F. Put the Canadian bacon on a baking sheet lined with aluminum foil and brush with 1 tablespoon maple syrup. Bake until golden and crisp, about 5 minutes per side; let cool slightly. Cut into strips and transfer to a bowl; toss with 1 tablespoon syrup and set aside. Reduce the oven temperature to 200 degrees F.

Make the pancakes: Pulse the oats and flaxseed in a blender or food processor until finely ground; transfer to a large bowl. Add the flour, baking powder and salt and whisk until combined. Whisk the 2 egg yolks and milk in a separate bowl; add to the dry ingredients along with the melted butter and whisk until just smooth. Beat the 2 egg whites and sugar in another bowl with a mixer until soft peaks form; fold into the batter until just combined.

Lightly butter a nonstick skillet and place over medium heat. Working in batches, add about 1/4 cup batter for each pancake; cook until bubbly on top, then flip and cook until golden brown on the other side, about 3 minutes per side. (Add more butter to the skillet between batches, if needed.) Transfer the pancakes to a baking sheet, cover loosely with aluminum foil and keep warm in the oven until ready to serve. Reserve the skillet for the eggs. Put 1/2 cup maple syrup and the jam in a microwave-safe bowl and microwave 1 minute, then stir to combine; keep warm.

Make the eggs: Whisk the eggs, 2 tablespoons water and a pinch each of salt and pepper in a bowl. Butter the skillet and return to medium heat. Add the egg mixture and cook, stirring with a rubber spatula, until set, about 4 minutes, adding the cheese halfway through. Divide the pancakes among plates; top with the flavored syrup, eggs and bacon.

Photograph by Charles Masters


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    This recipe is featured in:

    Cooking with Kids