Multi-Grain Pancakes with Canadian Bacon and Maple Syrup
POINTSŪ Value: 7
Preparation Time: 10 min
Cooking Time: 24 min
Level of Difficulty: Easy
Now this is a breakfast: whole grain flapjacks with smoky bacon and real maple syrup.
1 cup whole wheat flour
2 tsp whole wheat flour
1/2 cup rolled oats
1/2 cup uncooked cornmeal
2 tsp baking powder
1/2 tsp table salt
3 large egg white(s)
3 Tbsp canola oil
2/3 cup maple syrup, divided
1 3/4 cup fat-free skim milk
6 oz Canadian-style bacon, thinly sliced
In a large bowl, combine 1 cup and 2 teaspoons of flour, oats, cornmeal, baking powder and salt; mix well and set aside.
In another bowl, lightly beat egg white until frothy but not stiff. Add oil, 1/4 cup of maple syrup and milk; mix thoroughly.
Pour egg mixture into flour mixture and mix until just combined.
Heat a large nonstick skillet over medium heat (or heat a griddle to about 350°F to 375°F). Drop batter by 2 tablespoons onto skillet (or griddle) and cook until bubbles on surface of pancakes start to pop; flip pancakes and finish cooking, about 3 to 4 minutes total. As you finish each batch of pancakes, set them aside in an oven proof bowl in a warm oven (200°F) until ready to serve. Repeat with remaining batter.
Warm Canadian bacon slices in skillet (or on griddle).
To serve, stack four pancakes on each of 6 plates, top each with 1 ounce of bacon and then drizzle each serving with about 1 tablespoon of syrup.