Oatmeal Pancakes with Bacon Maple Syrup

These have been my family’s go-to pancakes for many years, but only recently have I taken them to the next level by serving them with bacon-infused maple syrup.

Just when I thought they couldn’t get any better, I proved myself wrong! 

- SERVES 4 TO 6

For the bacon maple syrup

4 thick slices of bacon, thinly sliced crosswise

1 cup (250 mL) of pure maple syrup

For the pancakes

2 cups (500 mL) of whole wheat flour

1 cup (250 mL) of quick-cooking oats

2 tablespoons (30 mL) of baking powder

1 teaspoon (5 mL) of nutmeg

½ teaspoon (2 mL) of salt

2 eggs

2 cups (500 mL) of milk

2 tablespoons (30 mL) of coconut oil, vegetable oil or melted butter, plus more for cooking

2 tablespoons (30 mL) of honey

1 tablespoon (15 mL) of pure vanilla extract

Start by making the syrup. Toss the bacon into a heavy skillet over medium-high heat. Add a splash of water to help it cook evenly. Cook, stirring frequently, until the water has evaporated and the bacon is deliciously browned and evenly crisp, 10 minutes or so. Pour off some, most or none of the bacon fat. Pour in the maple syrup and bring to a slow, steady simmer. Bubble away as the syrup absorbs the flavour of the bacon and smoothly combines with the bacon fat, just a minute or two. Remove from the heat.

Make the pancakes. Heat your largest, heaviest skillet or griddle over medium to medium-low heat.

In a large bowl, whisk together the whole wheat flour, oats, baking powder, nutmeg and salt. In a second bowl, with the same whisk, mix together the eggs, milk, oil, honey and vanilla. Add the wet ingredients to the dry, switch to a wooden spoon and with just a few quick strokes stir until a smooth batter forms.

Lightly coat the skillet with a splash of oil. Spoon in the batter, making pancakes any size or shape you want. Cook until the bottoms are golden brown and firm. Flip and continue cooking until the second side is also golden brown. Serve with lots of bacon maple syrup.