Ingredients Jump to Instructions ↓

  1. 0 1/2 cup(s) apple cider 3 tablespoon(s) packed light brown sugar , divided 1 1/2 teaspoon(s) lemon juice 1 1/2 teaspoon(s) cornstarch 1/2 cup(s) whole-wheat pastry flour 1/4 cup(s) all-purpose flour 2 tablespoon(s) all-purpose flour 1 teaspoon(s) baking powder 1/4 teaspoon(s) baking soda 1 large egg 1 large egg white 1/2 cup(s) nonfat buttermilk 1 medium (about 1 cup) apple , peeled and finely diced 4 slice(s) bacon , cooked and crumbled 1 teaspoon(s) canola oil , divided

Instructions Jump to Ingredients ↑

  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. 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. Nutritional information is based on 2 pancakes topped with 2 tablespoons of syrup each. Carb Servings: 1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 fat. Carbohydrate Servings: 3.


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