Pecan-Buttermilk Dressing Cakes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 cup pecan halves |
1/2 cup finely chopped onion |
1 1/2 teaspoons to 1 tbsp. rubbed sage |
1 1/2 teaspoons olive oil |
1/2 cup sweetened dried cranberries, chopped |
2 1/4 cups all-purpose flour |
1 teaspoon salt |
3/4 teaspoon baking soda |
1/4 teaspoon pepper |
3 large eggs |
2 cups buttermilk |
Directions:
1. Place pecans in a single layer in a shallow pan. Bake at 350° for 5 minutes or until toasted, stirring occasionally. Coarsely chop.
2. Sauté onion and sage in hot oil in a large skillet 5 minutes or until onion is tender. Add cranberries and 1/2 cup water; bring to a boil, and cook 10 minutes or until water evaporates. Remove from heat.
3. Combine flour and next 3 ingredients. Whisk together eggs and buttermilk; stir in flour mixture, onion mixture, and pecans just until combined.
4. Drop batter by tablespoonfuls into a hot greased skillet. Cook, in batches, over medium-high heat 1 to 2 minutes on each side or until golden. Serve immediately.
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