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Cheddar Pancakes with Sautéed Apples and Bacon

Becky Luigart-Stayner
Yield 4 servings (serving size: 3 pancakes and 3/4 cup topping)
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

Nutrition 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

How to Make It

  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)