Cheddar Pancakes with Sautéed Apples and Bacon

Becky Luigart-Stayner
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.

Yield:

4 servings (serving size: 3 pancakes and 3/4 cup topping)

Recipe from

Nutritional Information

Calories 564
Caloriesfromfat 25 %
Fat 15.4 g
Satfat 6.8 g
Monofat 4.7 g
Polyfat 2.3 g
Protein 25.2 g
Carbohydrate 83.4 g
Fiber 7.1 g
Cholesterol 91 mg
Iron 3 mg
Sodium 967 mg
Calcium 639 mg

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

Preparation

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.

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.

(Totals include Sautéed Apples and Bacon)

Note:

March 2000