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.

Recipe by Cooking Light March 2000

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Credit: Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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)

Nutrition Facts

564 calories; calories from fat 25%; fat 15.4g; saturated fat 6.8g; mono fat 4.7g; poly fat 2.3g; protein 25.2g; carbohydrates 83.4g; fiber 7.1g; cholesterol 91mg; iron 3mg; sodium 967mg; calcium 639mg.
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