Apple & Bacon Swedish Pancakes
- 6 strips turkey bacon
- 1 1/2 apples, each quarter cut into about 6 slices
- 2 large eggs, separated (higher omega-3 eggs if available) (you will be discarding one of the yolks)
- 2 tablespoons egg substitute
- 1 tablespoon granulated sugar
- 1 1/2 tablespoons fat-free sour cream
- 1/4 cup whole-wheat flour
- 1/4 cup unbleached white flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup 1% milk
- 1/8 teaspoon vanilla extract
- 3 drizzles light pancake syrup (optional)
- Add turkey bacon to nonstick frying pan and cook over medium heat until lightly cooked; remove from pan and set aside. Coat the same nonstick frying pan with canola cooking spray. Over medium-high heat, lay the apple slices in the pan and cook until apples are nicely brown on both sides (about 4 minutes).
- Add egg whites to mixing bowl and beat until soft peaks form. Spoon whipped egg whites into another bowl and set aside.
- In the mixing bowl (the one you just used), add the egg yolk and egg substitute and beat until the mixture is thick and creamy, then beat in sugar and sour cream. Stop the mixer and add whole-wheat flour, white flour, salt, cinnamon, milk, and vanilla to the mixing bowl. Turn on the mixer on LOW speed and beat until combined. Scrape sides of bowls midway. Fold whipped egg whites into the batter.
- Heat a new medium-sized nonstick frying pan over medium-high heat and coat with canola cooking spray. Add 1/2 cup of the batter, tilting the pan to evenly distribute. Lay two strips of the turkey bacon on top. When bottom is nicely browned, flip pancake over to cook other side. As it is cooking, arrange a third of the apple slices on half of the pancake. When bottom is ready, drizzle the apples lightly with pancake syrup, if desired, and fold the pancake over (you should see the bacon strips in the pancake) and remove to a serving plate.
- Repeat the whole process with canola cooking spray and remaining batter, bacon, and apples.
Makes 3 servings
per serving: 279 calories, 13 g protein, 40 g carbohydrate, 8 g fat, 2 g saturated fat, 3 g monounsaturated fat, 2 g polyunsaturated fat, 96 mg cholesterol, 4 g fiber, 628 mg sodium. Calories from fat: 26 percent.
© 2007 WebMD Inc. © 2006 Elaine Magee
Last Editorial Review: 6/11/2007