Cheddar Pancakes with Sauteed Apples and Bacon

1 1/3 c all-purpose flour
1 Tbsp sugar
1 1/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1 1/3 c plain yogurt
1 1/4 c shredded extra-sharp Cheddar cheese
2 Tbsp water
2 Tbsp Dijon mustard
2 tsp vegetable oil
1 egg, lightly beaten
1 egg white, lightly beaten

Combine first six ingredients in a large bowl. Combine remaining ingredients; add to flour mixture, stirring until smooth. Spoon about 1/4 c batter onto a hot nonstick griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with sauteed apples and bacon. Makes 12 pancakes.

Sauteed Apples and Bacon:

2 bacon slices
8 c peeled, sliced Granny Smith apples
2 Tbsp sugar

Cook bacon until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon and set aside. Add apples and sugar to drippings in pan. Saute 10 minutes or until apples are golden. Stir in bacon; serve over cheddar pancakes.

NOTES
From Cooking Light.
Untried.