Apple-bacon Pancakes With Cider Syrup

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 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
• 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

Recipe

• 1 syrup:.
• 2 combine cider, 2 tablespoons brown sugar, lemon juice and cornstarch in a small saucepan.
• 3 bring to a boil over medium heat, whisking, and cook until thickened, 1 to 2 minutes.
• 4 set aside.
• 5 pancakes:.
• 6 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 and buttermilk in a large bowl.
• 7 stir in the dry ingredients, apples and bacon until just combined. (the batter will be thick.).
• 8 brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot.
• 9 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.
• 10 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.
• 11 tip:.
• 12 make ahead tip: cover and refrigerate the syrup (step 1) for up to 1 week. reheat on low before serving.
• 13 exchanges: 1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 fat.