Buttermilk Pecan Griddle Cakes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My friend made these for me on a lazy Sunday morning after a late Saturday night. I was surprised to learn there was Cream of Wheat in the batter! But boy, were they yummy ... of course, that may be because I wasn't the one cooking :) Ingredients:
1 cup flour |
1/2 cup cream of wheat, regular |
1/2 cup chopped pecans, toasted |
2 tablespoons sugar |
1 teaspoon baking soda |
1 1/2 cups buttermilk |
1/4 cup oil |
2 large eggs, separated |
Directions:
1. Mix flour, cereal, pecans, sugar and baking soda in large bowl until well blended; set aside.
2. Mix buttermilk, oil and egg yolks in separate bowl with wire whisk until well blended. Add to flour mixture; mix well.
3. Place egg whites in small bowl of electric mixer fitted with wire whip attachment; beat until stiff peaks form. Fold into batter.
4. Pour batter onto hot griddle, using #20 scoop. Cook 2 minutes or until bubbles form on top. Turn to brown other side.
5. TIP:
6. Batter can be stored in tightly covered container in refrigerator up to 4 hours.
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