Apple, Cranberry, and Pecan Topping for Pancakes

Published November 1, 2006.

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… read more

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.

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Serves 4 to 6

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.

Ingredients

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