Name: Apple, Cranberry, and Pecan Topping for Pancakes
Total time: 35 min
Ingredients: 3 1/2 tablespoons cold unsalted butter; 3 sweet apples (medium), peeled, cored, and cut into 1/2-inch pieces (about 4 cups) (see note above); Pinch table salt; 1 cup apple cider; 1/2 cup dried cranberries; 1/2 cup maple syrup; 1/2 teaspoon vanilla extract; 1 teaspoon fresh lemon juice; 3/4 cup pecans , toasted and chopped coarse

Why This Recipe Works

We found the secret to a light and fluffy whole-grain pancake recipe in a package of muesli, a mixture of raw whole oats, wheat germ, rye, barley, toasted nuts, and dried fruit. But pancakes made with whole muesli were chewy and gummy, so we converted the muesli into a flour (in the food processor) and then set out to find the perfect combination of muesli "flour," all-purpose flour, whole-wheat flour, and leavening to achieve a properly light whole-grain pancake recipe.

Before You Begin

The test kitchen prefers semifirm apples such as Fuji, Gala, or Braeburn for this topping. Avoid very tart types like Granny Smith and soft varieties like McIntosh.

Instructions

Melt 1 1/2 tablespoons butter in large skillet over medium-high heat. Add apples and salt; cook, stirring occasionally, until softened and browned, 7 to 9 minutes. Stir in cider and cranberries; cook until liquid has almost evaporated, 6 to 8 minutes. Stir in maple syrup and cook until thickened, 4 to 5 minutes. Add vanilla, lemon juice, and remaining butter; whisk until sauce is smooth. Serve with toasted nuts.