Multi-Grain Pancakes (Muesli) with Apple, Cranberry and Pecan Topping

4 teaspoons lemon juice
2 Cups whole milk
1 1/4 Cups plus3 Tablespoons no-sugar-added muesli (Familia or Alpen brand)
3/4 Cup unbleached all purpose flour
1/2 Cup whole wheat flour
2 Tablespoons light or dark brown sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking
/2 teaspoon salt
2 large eggs
3 Tablespoons unsalted butter, melted, cooled
3/4 teaspoon vanilla
vegetable oil (or butter)
1. Whisk lemon juice and milk together in medium bowl or 4 cup measuring cup; set aside to thicken while preparing other ingredients. Process 1 1/4 Cups muesli in food processor until finely ground, 2 to 2 1/2 minutes; transfer to large bowl. Add remaining 3 tablespoons unground muesli, flours, brown sugar, baking powder, baking soda and salt; whisk to combine. 2. Whisk eggs, melted butter, and vanilla into milk until combined. Make well in center of dry ingredients in bowl. Pour in milk mixture and whisk very gently until just combined (few streaks of flour and lumps should remain). Do not overmix. Allow batter to rest at least 5 minutes. 3. Heat 12 inch nonstick skillet over medium low heat. Add oil (or margarine). Serve with Apple, Cranberry, and Pecan Topping.
Note: If you can only find muesli with fruit and nuts, remove the dried fruit or raisins and use in something else. The nuts chop ok in the food processor (and you could probably use a blender) but the dried fruit doesn't.

Apple, Cranberry and Pecan Topping
3 1/2 Tablespoons cold butter (unsalted) (or salted)
3 medium applies, peeled, cored, cut into 1/2 inch pieces (4 C) (Fuji, Gala)
1 Cup apple cider (or apple juice)
1/2 Cup dried cranberries
1/2 Cup maple syrup
1/2 teaspoon vanilla
1 teaspoon lemon juice
3/4 Cup pecans, toasted and chopped coarsely

Melt 1 1/2 Tbsp. 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.