Who doesn't love bacon? It adds a deliciously sweet, smoky, and salty flavor to all kinds of dishes, like our Apple-Bacon Pancakes with Cider Syrup. Although pancakes filled with chunks of apples and crunchy pieces of smoked bacon are delicious, cider syrup takes them to the next level. Learn how to make Apple-Bacon Pancakes with Cider Syrup.
Preparation time: 25 min.
Cook time: 8 min.
Total time: 33 min.
Ingredients Required:
1. Half cup apple cider
2. Three tblsp packed light brown sugar, divided
3. Less than half tsp lemon juice
4. Less than half tsp cornstarch
5. Half cup whole-wheat pastry flour
6. One - fourth cup plus 2 tablespoons all-purpose flour
7. One tsp baking powder
8. One – fourth tsp baking soda
9. One large egg
10. One large egg white
11. Half cup nonfat buttermilk
12. One medium apple, peeled and finely diced, (about 1 cup)
13. Four slices bacon, cooked and crumbled
14. One tsp canola oil, divided
Instructions:
1. Combine cider, two tblsp 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.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and the remaining one tblsp 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 must be thick.
3. Brush a large nonstick skillet with half tsp oil and place over medium heat until hot. Cooking 4 at a time, use about one - fourth cup batter for each pancake and gently spread it to make them about 3 inches in diameter.
4. 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.
5. 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.
North American Cuisines of delicious Apple - Bacon Pancakes serve hot with Cinder Syrup.
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| Apple - Bacon Pancake with Cider Syrup |
Preparation time: 25 min.
Cook time: 8 min.
Total time: 33 min.
Ingredients Required:
1. Half cup apple cider
2. Three tblsp packed light brown sugar, divided
3. Less than half tsp lemon juice
4. Less than half tsp cornstarch
5. Half cup whole-wheat pastry flour
6. One - fourth cup plus 2 tablespoons all-purpose flour
7. One tsp baking powder
8. One – fourth tsp baking soda
9. One large egg
10. One large egg white
11. Half cup nonfat buttermilk
12. One medium apple, peeled and finely diced, (about 1 cup)
13. Four slices bacon, cooked and crumbled
14. One tsp canola oil, divided
Instructions:
1. Combine cider, two tblsp 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.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and the remaining one tblsp 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 must be thick.
3. Brush a large nonstick skillet with half tsp oil and place over medium heat until hot. Cooking 4 at a time, use about one - fourth cup batter for each pancake and gently spread it to make them about 3 inches in diameter.
4. 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.
5. 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.
North American Cuisines of delicious Apple - Bacon Pancakes serve hot with Cinder Syrup.
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