Apple-Bacon Pancakes with Cider Syrup

By Coppermouse

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

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

Step 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.