Maple syrup sweetens up this easy grab-and-go breakfast wrap that adults and kids alike will love. The batter for the pancake is spread thin in the pan like a crepe for easy rolling. Source: EatingWell.com, November 2017

Carolyn Casner
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, baking soda and 1/4 teaspoon salt in a medium bowl. Whisk milk, 1 egg and oil in a small bowl. Add the milk mixture to the dry ingredients and whisk until smooth.

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  • Coat a medium nonstick skillet with cooking spray; heat over medium heat. Ladle 1/3 cup batter into the center of the pan. Immediately tilt and rotate the pan to spread the batter evenly over the bottom. Cook until the underside is golden brown, 1 1/2 to 2 minutes. Using a heatproof silicone or rubber spatula, lift the edge, then quickly grab the pancake with your fingers and flip it over. Cook until the second side is golden brown, about 1 minute more. Slide onto a plate. Repeat with the remaining batter, spraying the pan as needed and stacking pancakes as you go, to make 8 pancakes total.

  • Wipe out the skillet and lightly coat it with cooking spray; heat over medium heat. Whisk the remaining egg, the remaining pinch of salt, pepper and chives (if using) in a small bowl. Pour into the pan and cook, gently stirring, until set, 2 to 3 minutes.

  • To assemble a wrap, layer the egg across the bottom third of 1 warm pancake. Top with bacon, drizzle with syrup and roll up. Save the remaining pancakes for another time.

Tips

To make ahead: Refrigerate extra pancakes between sheets of wax paper for up to 2 days or freeze for up to 1 month.

Nutrition Facts

411 calories; 31.1 g total fat; 5.2 g saturated fat; 231 mg cholesterol; 685 mg sodium. 249 mg potassium; 19.1 g carbohydrates; 1.6 g fiber; 7 g sugar; 14.3 g protein; 436 IU vitamin a iu; 31 mcg folate; 115 mg calcium; 3 mg iron; 18 mg magnesium; 4 g added sugar;

Reviews (1)

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Rating: 5 stars
02/16/2018
I loved the sweet and savory combo!! Read More