Apple-Bacon Pancakes With Cider Syrup

Recipe by Annacia
READY IN: 33mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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