Sunday, March 29, 2009

Multi-Grain Pancakes with Canadian Bacon and Maple Syrup

POINTS® Value: 7

Servings: 6

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(s) whole wheat flour
2 tsp whole wheat flour
1/2 cup(s) rolled oats
1/2 cup(s) uncooked cornmeal
2 tsp baking powder
1/2 tsp table salt
3 large egg white(s)
3 tbsp canola oil
2/3 cup(s) maple syrup, divided
1 3/4 cup(s) fat-free skim milk
6 oz Canadian-style bacon, thinly sliced

In a large bowl, combine all of flour, oats, cornmeal, baking powder and salt; mix well and set aside.

In another bowl, lightly beat egg whites until frothy but not stiff. Add oil, 1/4 cup of maple syrup and milk; mix thoroughly.

Pour egg mixture into flour mixture; 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 dish 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.
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