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1
SYRUP:
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Combine cider, 2 tablespoons brown sugar, lemon juice and cornstarch in a small saucepan.
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Bring to a boil over medium heat, whisking, and cook until thickened, 1 to 2 minutes.
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4
Set aside.
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5
PANCAKES:
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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.
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7
Stir in the dry ingredients, apples and bacon until just combined. (The batter will be thick.).
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8
Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot.
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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.
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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.
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TIP:
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Make Ahead Tip: Cover and refrigerate the syrup (Step 1) for up to 1 week. Reheat on low before serving.
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Exchanges: 1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 fat.
