Friday, June 26, 2009

Apple, Cranberry, and Pecan Topping for Pancakes

You may remember from a recent post that my family has pancakes for breakfast almost every Saturday. Whole wheat pancakes are our family's favorite, but they wouldn't be the same without this apple, cranberry, and pecan topping.

This is an amazing accompaniment for pancakes. And yes, I am in complete agreement with you if at this moment you are thinking what is wrong with just plain maple syrup? My answer:  nothing is wrong with maple syrup; it rarely disappoints when drizzled or denched over pancakes.  Sometimes though, it's nice to change things up and go the extra distance, and that's what this apple, cranberry, and pecan topping does.  You may never feel the same about pancakes with just plain ol' maple syrup again. 

3 1/2 tablespoons cold unsalted butter
3 sweet apples (medium), peeled, cored, and cut into 1/2-inch pieces (about 4 cups)
Pinch 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


1. Melt 1 1/2 tablespoons butter in large skillet over medium-high heat. Add apples and salt.  Cook for 7-9 minutes, stirring occasionally, until apples are softened and browned.

2. Add cider and cranberries to pan. Continue to cook until liquid has almost evaporated, 6-8 minutes.

3. Stir in maple syrup and cook until thickened, 4-5 minutes. Add vanilla, lemon juice, and remaining butter; whisk until sauce is smooth.

4. Top with toasted nuts and serve over whole wheat pancakes or pancakes of your choice.

Recipe from Cook's Illustrated.
Yields: 6-8 servings. Each serving contains: Calories 213; Total Fat 12.5g; Saturated Fat 3.8g; Cholesterol 13mg; Sodium 59mg; Total Carbohydrates 26.6g; Dietary Fiber 2.6g; Sugars 21.5g; Protein 1.2g; Vitamin A 4%; Vitamin C 7%; Calcium 3%; Iron 4%
Click here for a printable version of this recipe.

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