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Egg & Bacon Pancake Breakfast Wraps
“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.”
¾ cup white whole-wheat flour
1½ teaspoons baking soda
¼ teaspoon salt plus a pinch, divided
1½ cups reduced-fat milk
2 large eggs, divided
1½ tablespoons extra-virgin olive oil
⅛ teaspoon ground pepper
2 teaspoons minced fresh chives (optional)
1 slice bacon, cooked
1 teaspoon pure maple syrup
1Whisk flour, baking soda and ¼ 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.
2Coat a medium nonstick skillet with cooking spray; heat over medium heat. Ladle ⅓ 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, 1½ 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.
3Wipe 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.
4To 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.
To make ahead: Refrigerate extra pancakes between sheets of wax paper for up to 2 days or freeze for up to 1 month.