-
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
