Cheddar Pancakes with Sauteed Apples and Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The sautéed apples make a savory-sweet topping for these pancakes. Pour some Vanilla-Maple Syrup over the apples if you like a saucier topping. Ingredients:
1 1/3 cups all-purpose flour |
1 tablespoon sugar |
1 1/4 teaspoons baking powder |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
1/4 teaspoon ground nutmeg |
1 1/3 cups plain low-fat yogurt |
1 1/4 cups (5 ounces) shredded reduced-fat extra-sharp cheddar cheese |
2 tablespoons water |
2 tablespoons dijon mustard |
2 teaspoons vegetable oil |
1 large egg |
1 large egg white |
sautéed apples and bacon |
Directions:
1. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through nutmeg) in a large bowl. Combine the yogurt and the next 6 ingredients (yogurt through egg white), and add to the flour mixture, stirring until smooth.
2. Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges looked cooked. Serve with Sautéed Apples and Bacon.
3. (Totals include Sautéed Apples and Bacon)
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