Whole Wheat Pancakes with Maple Syrup and Turkey Bacon

Ingredients

• Whole wheat pancake batter 1 cup
• Maple syrup 2 tbsp
• Turkey bacon 3 slices

Method

1. Prepare your cooking tools. Gather a non-stick skillet or frying pan, a spatula, a measuring cup, and a plate. Make sure your skillet is clean and dry.
   Tip: Using a non-stick pan helps prevent pancakes and bacon from sticking without extra oil.
2. Cook the turkey bacon. Place the turkey bacon slices in the cold skillet in a single layer. Turn the heat to medium. Cook for about 4-5 minutes on each side until the bacon is browned and crispy to your liking.
   Tip: Turn the bacon gently with tongs to avoid splattering. Cooking on medium heat ensures even crispiness.
3. Heat the skillet for pancakes. After removing the turkey bacon, wipe the skillet lightly with a paper towel if needed. Turn the heat to medium-low to warm the pan for pancakes.
   Tip: A slightly lower heat prevents pancakes from burning before cooking through.
4. Cook the pancakes. Pour about 1/4 cup of the whole wheat pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully with a spatula and cook the other side for another 2 minutes until golden brown.
   Tip: Do not press down on the pancakes after flipping; this keeps them fluffy.
5. Serve with maple syrup. Place the cooked pancakes on a plate, stack them if desired, and drizzle the maple syrup evenly over the top. Serve the crispy turkey bacon on the side.
   Tip: Serve immediately for best taste and texture.

Pro tips

• If you want fluffier pancakes, let the batter rest for 5 minutes before cooking.
• Use a ladle or measuring cup to pour consistent pancake sizes for even cooking.