Servings: 3

Weight Watcher Smart Points: 28

Preparation Time: 20 Minutes

Cooking Time: 30 Minutes

Ready In: 50 Minutes



    1. Fry bacon in a skillet over medium heat until crispy
    2. Remove from heat, crumble, and set aside.Heat a griddle over medium heat
    3. If you want, you can toast the pecans in the hot skillet for 5-10 minutes or until fragrant
    4. Remove the pecans from the skillet and set aside then place the skillet back on the heat and cover with a thin layer of neutral cooking oil.In a medium bowl, whisk together flour, sugar, salt, soda, baking powder, and cinnamon.In another medium bowl, whisk together egg yolk, butter, buttermilk, and milk.Add yolk mixture to dry mixture and stir gently until barely combined.Add egg white and about ¾ of the chopped apple mixture to the bowl and stir until a thick, lumpy bumpy batter forms
    5. Stop before the batter smooths out! The egg white may not even be all the way incorporated
    6. That’s okay! We like lumps and bumps in our pancake batter.Drop about ¼ cup full of batter onto the preheated pan
    7. Cook until bubbles start to appear on the exposed surface of the pancake
    8. When bubbles appear, flip pancake and cook for an additional 2-3 minutes or until browned
    9. Keep finished pancakes warm in a single layer on a baking sheet in an oven preheated to 200 degrees.In a small saucepan, whisk together cider, cornstarch, and sugar
    10. Bring mixture to a boil, and continue to cook, stirring occasionally, until mixture is thickened.

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