Apple-Bacon Pancakes with Cider Syrup

Apple-Bacon Pancakes with Cider Syrup (Adapted from Eating Well)

For the syrup

1/2 cup apple cider
2 tablespoons packed light brown sugar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons cornstarch

For the pancakes

1/2 cup whole-wheat pastry flour
1/4 cup plus 2 tablespoons all-purpose flour
1 tablespoon packed brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 large egg white
1/2 cup buttermilk
1 cup finely diced apple
4 slices bacon, cooked and crumbled
1 teaspoon canola oil, divided

To prepare the syrup

In a small saucepan, whisk together cider, brown sugar, lemon juice and cornstarch. Bring to a boil over medium heat, whisking, and cook until thickened, about 1 to 2 minutes. Remove from the heat and set aside.

To prepare the pancakes

In a medium bowl, whisk together flours, brown sugar, baking powder, baking soda and salt.

In another medium bowl, whisk together egg, egg white, and buttermilk. Pour into the dry ingredients and stir until almost combined - fold in diced apple and crumbled bacon just until combined.

Preheat griddle. Brush with 1/2 teaspoon oil.

Scoop about 1/4 cup batter for each pancake onto hot griddle - gently spread batter into a 3" round. Cook pancakes until tops are covered with bubbles and edges look cooked - gently flip pancakes over and cook until the other side has turned golden. Repeat with remaining batter, brushing griddle with remaining oil before adding the next batch.

If desired, reheat syrup, then serve with the pancakes.

Makes about 4 servings.

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