My husband and I *:LOVED* these! He couldn't stop eating them; even after he was full, he kept running his fork across the plate rying to catch up bits of cider syrup. NOt a thing wrong with these. I ate mine with crunchy peanut butter on top (don't judge me) and they were phenomenal that way, too! 110% keeper!
Apple-Bacon Pancakes with Cider Syrup
From EatingWell: September/October 2009
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.
8 Reviews for Apple-Bacon Pancakes with Cider Syrup
These pancakes were absolutely delicious! I do agree that the bacon flavor gets a little lost in the rest of it, but it also gives a nice overall saltyness and a great after-taste. I poured out the grease from the bacon pan and scrambled some eggs in what was left in the pan. The eggs made an excellent compliment.
I will say I screwed up, but it was a beautiful accident. Without thinking I added the syrup directly INTO the batter. I had to add about 1/4 cup of whole-wheat flour to get the batter back to consistency, but the taste was amazing! It gave a nice cider spice to the all around cake, as opposed to just the top. I'll have to try it doing the recipe correctly, but it's definitely a mistake I'd repeat.
I thought these were great. They aren't as apple-y tasting as you would expect until you add the syrup. I used an extremely flavorful bacon (Wellshire Farm Black Forest Bacon) and the flavor got lost in the pancake once you added the syrup. Next time, I would just have the bacon as a side dish and not bother putting it in the pancake. These would be good with regular maple syrup too. Unlike a previous reviewer, I didn't think the lemon juice was a problem at all. I used a nice fresh cider and the full amount of lemon juice and didn't taste lemon at all, just an acidic contrast to the sugar. I did take the suggestion of grating the apple and it worked out perfectly.
I made a few adjustments; substituted whole wheat flour for the 1/4 cup of white flour and substituted 2 Ts of white flour with flaxseed meal. However, they took about 5-7 minutes on each side with low heat to cook. Next time, I will some cinnamon.
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 without the lemon, then tasting it and adding if necessary.