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Apple-Bacon Pancakes With Cider Syrup

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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”
READY IN:
33mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

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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