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Apple-Bacon Pancakes with Cider Syrup

September/October 2009

Your rating: None Average: 4.4 (42 votes)

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.



READER'S COMMENT:
"This recipe is a keeper for sure! The amount of lemon juice you need in the syrup depends on the tartness of your apple cider. The cider I used was fairly bland and I needed every drop of that lemon juice. I suggest cooking the syrup...

Makes: 4 servings, 2 pancakes & 2 tablespoons syrup each.

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Total Time:

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 nonfat buttermilk
  • 1 medium apple, peeled and finely diced, (about 1 cup)
  • 4 slices bacon, cooked and crumbled
  • 1 teaspoon canola oil, divided

Preparation

  1. 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.
  2. 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.)
  3. 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the syrup (Step 1) for up to 1 week. Reheat on low before serving.

Nutrition

Per serving: 256 calories; 6 g fat (2 g sat, 3 g mono); 63 mg cholesterol; 40 g carbohydrates; 9 g protein; 2 g fiber; 465 mg sodium; 165 mg potassium.

Carbohydrate Servings: 3

Exchanges: 1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 fat


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