Apple-Bacon Pancakes With Cider Syrup - cooking recipe

Ingredients

SYRUP
1/2 cup apple cider
3 tablespoons packed light brown sugar, divided
1 1/2 teaspoons lemon juice
1 1/2 teaspoons cornstarch
PANCAKES
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 fat-free buttermilk
1 medium apple, peeled and finely diced (about 1 cup)
4 slices bacon, cooked and crumbled
1 teaspoon canola oil, divided

Preparation

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.