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• 1 1/3 cups all-purpose flour
• 1 tablespoon sugar
• 1 � teaspoons baking powder
• � teaspoon salt
• � teaspoon baking soda
• � teaspoon ground nutmeg
• 1 1/3 cups plain yogurt (low-fat is okay!)
• 1 � cups sharp \cheddar cheese
• 2 tablespoons water
• 2 tablespoons Dijon mustard
• 2 teaspoons vegetable oil
• 2 large eggs, lightly beaten

Mix together flour, sugar, baking powder, salt, baking soda, and nutmeg in a large bowl.  In a separate bowl, combine all other ingredients.  Mix dry and wet ingredients together until batter is smooth.

Heat nonstick griddle or skillet.  Pour about � cup of batter onto skillet.  When pancakes are bubbly and edges look cooked, gently flip.  Cook until done. Serve with saut�ed apples & bacon.

Saut�ed Apples & Bacon

• 2 slices bacon
• 8 cups Granny Smith apples, sliced & peeled
• 2 tablespoons brown sugar

Cook bacon until crisp, reserving drippings in pan.  Saut� apples and sugar in bacon drippings, about 10 minutes.  Crumble bacon and mix with apples.

Cheddar Pancakes with Saut�ed Apples and Bacon > Raspberry Muffins