Apple-Bacon Pancakes With Cider Syrup |
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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 4 |
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If you like apple pancakes and you like bacon, you’ll love the taste of these sweet, smoky pancakes. Any kind of apple works well. A quick cider syrup drizzled on top enhances the apple flavor Ingredients:
1/2 cup apple cider |
3 tablespoons packed light brown sugar, divided |
1 1/2 teaspoons lemon juice |
1 1/2 teaspoons cornstarch |
1/2 cup whole wheat pastry flour |
1/4 cup plus 2 tablespoons all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1 large egg |
1 large egg white |
1/2 cup fat-free buttermilk |
1 medium apple, peeled and finely diced (about 1 cup) |
4 slices bacon, cooked and crumbled |
1 teaspoon canola oil, divided |
Directions:
1. SYRUP:.
2. Combine cider, 2 tablespoons brown sugar, lemon juice and cornstarch in a small saucepan.
3. Bring to a boil over medium heat, whisking, and cook until thickened, 1 to 2 minutes.
4. Set aside.
5. PANCAKES:.
6. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and the remaining 1 tablespoon brown sugar in a small bowl. Whisk egg, egg white and buttermilk in a large bowl.
7. Stir in the dry ingredients, apples and bacon until just combined. (The batter will be thick.).
8. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot.
9. Cooking 4 at a time, use about 1/4 cup batter for each pancake and gently spread it to make them about 3 inches in diameter.
10. Cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, 1 to 2 minutes more. Repeat with the remaining oil and batter, reducing the heat as necessary to prevent burning. Reheat the cider syrup, if desired, and serve with the pancakes.
11. TIP:.
12. Make Ahead Tip: Cover and refrigerate the syrup (Step 1) for up to 1 week. Reheat on low before serving.
13. Exchanges: 1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 fat.
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