Apple-Bacon Pancakes With Cider Syrup

• SYRUP
• 1/2 cup apple cider
• 3 tablespoons packed light brown sugar, divided
• 1 1/2 teaspoons lemon juice
• 1 1/2 teaspoons cornstarch
• PANCAKES
• 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 fat-free buttermilk
• 1 medium apple, peeled and finely diced (about 1 cup)
• 4 slices bacon, cooked and crumbled
• 1 teaspoon canola oil, divided

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 white 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.

syrup, apple cider, brown sugar, lemon juice, cornstarch, whole wheat pastry flour, flour, baking powder, baking soda, egg, egg white, buttermilk, apple, bacon, canola oil

Taken from www.food.com/recipe/apple-bacon-pancakes-with-cider-syrup-460292 (may not work)