Whole-Grain Pancakes With Eggs and Bacon (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
8 slices canadian bacon |
2 tablespoons maple syrup |
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) |
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:
1. 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.
2. 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.
3. 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.
4. 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.
5. Photograph by Charles Masters
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