APPLE-BACON PANCAKES WITH CIDER SYRUP
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
Provided by Annacia
Categories Breakfast
Time 33m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- SYRUP:.
- Combine cider, 2 tablespoons brown sugar, lemon juice and cornstarch in a small saucepan.
- Bring to a boil over medium heat, whisking, and cook until thickened, 1 to 2 minutes.
- Set aside.
- PANCAKES:.
- 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.
- Stir in the dry ingredients, apples and bacon until just combined. (The batter will be thick.).
- Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot.
- 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.
- 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.
- TIP:.
- Make Ahead Tip: Cover and refrigerate the syrup (Step 1) for up to 1 week. Reheat on low before serving.
- Exchanges: 1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 fat.
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