Whole-Grain Pancakes With Eggs and Bacon

• 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

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.
2. Bake until golden and crisp, about 5 minutes per side; let cool slightly.
3. Cut into strips and transfer to a bowl; toss with 1 tablespoon syrup and set aside.
4. Reduce the oven temperature to 200 degrees F.
5. Make the pancakes: Pulse the oats and flaxseed in a blender or food processor until finely ground; transfer to a large bowl.
6. Add the flour, baking powder and salt and whisk until combined.
7. 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.
8. Beat the 2 egg whites and sugar in another bowl with a mixer until soft peaks form; fold into the batter until just combined.
9. Lightly butter a nonstick skillet and place over medium heat.
10. 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.
11. (Add more butter to the skillet between batches, if needed.)
12. Transfer the pancakes to a baking sheet, cover loosely with aluminum foil and keep warm in the oven until ready to serve.
13. Reserve the skillet for the eggs.
14. Put 1/2 cup maple syrup and the jam in a microwave-safe bowl and microwave 1 minute, then stir to combine; keep warm.
15. Make the eggs: Whisk the eggs, 2 tablespoons water and a pinch each of salt and pepper in a bowl.
16. Butter the skillet and return to medium heat.
17. Add the egg mixture and cook, stirring with a rubber spatula, until set, about 4 minutes, adding the cheese halfway through.
18. Divide the pancakes among plates; top with the flavored syrup, eggs and bacon.
19. Photograph by Charles Masters

bacon, maple syrup, oldfashioned oats, flaxseed, flour, baking powder, salt, eggs, milk, unsalted butter, sugar, maple syrup, eggs, kosher salt, butter, cheddar

Taken from www.foodnetwork.com/recipes/food-network-kitchens/whole-grain-pancakes-with-eggs-and-bacon-recipe.html (may not work)