Did you say bacon? This is a classic country pancake recipe from chef Michael Smith. See recipe ingredients and directions in the descriptions below.

Recipe ingredients:
1 cup flour
1 cup of your favourite whole-wheat flour
1 cup rolled oats
2 Tbsp baking powder
1 tsp freshly ground nutmeg
½ tsp salt
2 cup milk
¼ cup oil
2 eggs
1 tsp vanilla

Recipe directions:
1. Whisk together the flours, oats, baking powder, nutmeg and salt. In a separate bowl whisk together the wet ingredients. Using a wooden spoon, stir the dry mix into the wet ingredients just to combine.

2. Preheat your griddle or a large skillet over medium high heat.

3. Spoon the batter onto the preheated surface. Small pancakes cook faster and are easier to flip but if you’re a deft hand, feel free to make them bigger. Watch for bubbles to break the surface, then flip and finish. Serve and share!

4. Variations: Add a little fun by frying a batch of bacon on the griddle first. Once the bacon has finished cooking, fold the strips in half and pour spoonfuls of batter over. Cook until golden brown, then flip and cook the second side.

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