Stovetop, Microwave, Whisk, Electric hand mixer, Spatula, Frying pan
In a bowl, combine the mustard with half the maple syrup. Smear the marinade over the bacon. Set it aside.
Set aside 1 egg per serving. Then separate the rest of the egg whites & yolks into 2 separate bowls.
In a mixing bowl, combine the flour, baking powder & a pinch of salt. Add a bit of sugar (optional).
Melt the butter in the microwave. Then add it to the dry ingredients.
In a small bowl, whisk the milk with the egg yolks. Add them to the flour mixture. Stir with a few swift strokes, making sure not to over-mix the batter.
Add a pinch of salt to the bowl of egg whites.
Beat the whites with a hand mixer until they form stiff peaks.
Gently fold the egg whites into the pancake batter.
Heat a dab of butter in a skillet over medium heat. Add a ladleful of batter. Cook the pancake for 2 min on each side. Then remove it from the heat & keep warm. Continue with the rest of the batter until all pancakes have been made.
In the same skillet, cook the marinated bacon & the reserved eggs (sunny-side up!) alongside each other.
When the bacon & eggs are done, turn off the heat. Place the pancakes onto serving plates. Top with the crispy bacon & fried eggs. Pour the rest of the maple syrup over top. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Grand Slam Breakfast" contains 949 Energy, 51 g of Fat, 93 g of Carbohydrates, 32 g of Protein, 4 g of Fiber.