Whole wheat pancakes with omelette and bacon
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 575, total fat 24 G., saturated fats G., proteins 27 G., carbohydrates 65 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 575, total fat 24 G., saturated fats G., proteins 27 G., carbohydrates 65 G., fiber G., cholesterol mg, sodium mg, sugar G.
Whole grain pancakes with omelette and bacon - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the bacon:
- 8 slices cooked-smoked loin or prosciutto ham
- 2 tbsp. maple syrup
For the pancakes:
- 3/4 cup rolled oats
- 1/4 cup flax seeds
- 1 cup whole grain flour
- 1 teaspoon baking powder
- 1/2 tsp salt
- 2 large eggs, separate the yolks from the whites
- 1.5 cups milk, room temperature
- 3 tbsp (45 g) unsalted butter, melted, plus more for frying
- 3 tablespoons of sugar
- 1/2 tbsp. maple syrup
- 1/4 cup of any fruit jam
For the omelette:
- 6 - 8 large eggs
- Coarse salt and freshly ground pepper
- Unsalted butter, for frying
- 1/4 cup coarsely grated low-fat cheddar or mozzarella cheese
We recommend
Recipes with similar ingredients: smoked bacon, ham, prosciutto, maple syrup, rolled oats, flax-seed, whole grain flour, eggs, milk, cheddar cheese, mozzarella cheese
Cooking the dish according to the recipe:
- Prepare the bacon: Preheat oven to 200°C. Place loin slices on a foil-lined baking sheet and brush with 1 tablespoon maple syrup. Bake until crispy and golden brown, about 5 minutes per side; cool slightly. Then cut into strips and place in a bowl; toss with 1 tablespoon of syrup and let sit until serving. Reduce oven temperature to 90°C.
- Prepare pancakes: In a blender or food processor, finely grind the oats and flaxseeds; place in a large bowl. Add the flour, baking powder, and salt and mix thoroughly. In a separate bowl, whisk together 2 egg yolks and milk; add to the flour mixture, along with the melted butter, and mix well. Using a mixer, beat 2 egg whites with sugar until thick and fluffy; add to the batter and mix again.
- Lightly butter a nonstick frying pan and heat over medium heat. Fry the pancakes, dropping 1/4 cup of batter into the pan at a time, until bubbles appear on the surface, then flip and continue cooking until golden brown, about 3 minutes per side. Grease the pan with additional butter between each batch of pancakes, if necessary. Transfer the pancakes to a baking sheet, cover loosely with aluminum foil, and keep warm in the oven until ready to serve. Reserve the pan for making the omelet. Microwave 1/2 cup of the maple syrup and jam for 1 minute, then stir until smooth; keep warm.
- Prepare the omelette: In a bowl, whisk together the eggs, 2 tablespoons of water, and a pinch of salt and pepper. Grease a frying pan with butter and heat to medium heat. Add the egg mixture and cook, stirring constantly, until set, about 4 minutes, adding the cheese halfway through. Divide the pancakes among plates, drizzle with syrup, and top with the omelet and bacon.
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