BUTTERMILK PECAN GRIDDLE CAKES
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 :)
Provided by Pinay0618
Categories Breakfast
Time 30m
Yield 12 pancakes
Number Of Ingredients 8
Steps:
- Mix flour, cereal, pecans, sugar and baking soda in large bowl until well blended; set aside.
- Mix buttermilk, oil and egg yolks in separate bowl with wire whisk until well blended. Add to flour mixture; mix well.
- Place egg whites in small bowl of electric mixer fitted with wire whip attachment; beat until stiff peaks form. Fold into batter.
- Pour batter onto hot griddle, using #20 scoop. Cook 2 minutes or until bubbles form on top. Turn to brown other side.
- TIP:
- Batter can be stored in tightly covered container in refrigerator up to 4 hours.
Nutrition Facts : Calories 168.8, Fat 9.1, SaturatedFat 1.4, Cholesterol 36.5, Sodium 149.4, Carbohydrate 17.7, Fiber 1, Sugar 3.9, Protein 4.3
BUTTERMILK PECAN POUND CAKE
We always make this around Thanksgiving and Christmas. When we make it, instead of a tube pan, we use a bundt cake pan
Provided by RecipeNut
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Cream together sugar and butter- add eggs and beat well.
- Alternately add milk, soda and flour to above mixture- adding flour last.
- Add in Flavorings, and mix well.
- Grease tube pan.
- DO NOT FLOUR.
- Spread chopped nuts evenly on bottom of pan and pour batter over nuts.
- (nuts maybe omitted).
- Bake at 310 to 325 degrees for 1 1/2 hours.
- Let cool slightly before removing from pan.
Nutrition Facts : Calories 404, Fat 18, SaturatedFat 8.2, Cholesterol 77.6, Sodium 155.7, Carbohydrate 57.2, Fiber 1.3, Sugar 38.6, Protein 5.2
BEST BUTTERMILK GRIDDLE CAKES RECIPE - (4.7/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- 1. Whisk egg yolks and sugar in medium bowl until smooth. Whisk in buttermilk and 6 tablespoons butter until blended. 2. Whisk flour, baking powder, baking soda and salt in large bowl until blended. Make well in center of flour mixture; pour in buttermilk mixture. Whisk until batter is almost smooth (some lumps will remain). 3. Beat egg whites in small bowl at medium speed 1 to 1 1/2 minutes or until soft peaks form. Stir one-fourth of the egg whites into batter to lighten; gently fold in remaining egg whites. 4. Heat griddle or nonstick skillet over medium heat until hot; lightly brush with melted butter. When butter stops sizzling, pour 1/4 cup batter per cake onto griddle, gently spreading to 4-inch diameter. Cook 1 1/2 to 2 minutes or until bubbles form and pop on surface and bottom is golden brown. Turn and cook 1 minute or until golden brown on both sides, adjusting heat if necessary. Repeat with remaining batter. 5. Keep griddle cakes warm on baking sheet in 200°F. oven until all cakes have been made. 20 (4-inch) griddle cakes PER GRIDDLE CAKE: 125 calories, 5 g total fat (3 g saturated fat), 3.5 g protein, 16 g carbohydrate, 45 mg cholesterol, 195 mg sodium, .5 g fiber VARIATION Spiced Buttermilk Griddle Cakes Whisk 1 teaspoon ground cinnamon, 1 teaspoon ground cardamom and 1/2 teaspoon ground nutmeg into flour mixture in Step 2. Follow remainder of recipe as written. (You may substitute 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg for the cardamom, if desired.)
BUTTERMILK SKILLET CAKE WITH PECAN PRALINE TOPPING
If you end up purchasing Joy's cookbook....you'll find the recipe on page 113, titled Buttermilk Skillet Cake with Walnut Praline Topping. I happen to not like walnuts, so I automatically swap them out for pecans whenever called for in a recipe. I made the cake in an 8" skillet as instructed. Which overflowed. I think it...
Provided by Danielle Nichols
Categories Other Sauces
Number Of Ingredients 17
Steps:
- 1. Preheat your oven to 375' F. Grease and flour an 8" over safe (ie: cast iron) skillet, along the bottom and up the sides. Joy says a 9" cake pan will work as well. Don't make up your mind yet....please.
- 2. In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
- 3. In another medium bowl, with a stand or hand mixer, cream together the granulated sugar and butter until fully incorporated, about 3 minutes.
- 4. Add the egg and yolk, one at a time, beating for 1 minute between the two.
- 5. Beat in the vanilla.
- 6. Now....with the mixer on low, add half of the flour. Beat until incorporated. Add the buttermilk, and beat again until incorporated. Finally, beat in the remaining flour until almost fully incorporated. Stop beating and continue with a spatula to fully incorporate the flour.
- 7. Pour / spoon the batter into your prepared pan.
- 8. Smooth the batter in the pan evenly. (Put a pan on the bottom rack. Just in case.) Bake for 30 minutes until a toothpick inserted in the center comes out clean.
- 9. While things of unknown magnitude are going on in the oven....you should make the pralines: Combine the brown sugar, butter, cream and salt in a medium saucepan. Bring to a soft boil and let boil for 3 minutes. Keep an eye on it. It likes to get a little rambunctious....just stir it down.
- 10. After 3 minutes, remove from heat and stir in the vanilla and nuts. Allow to set for about 20 minutes to thicken up a bit.
- 11. Once the cake is out of the oven, and while it's still warm pour the praline over the whole thing.
BUTTERMILK GRIDDLE CAKES
These are lighter and fluffier than regular pancakes. I've tried other pancake recipes, but this has been a favorite in our home for years!
Provided by truebrit
Categories Breakfast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, beat egg and buttermilk together.
- Sift dry ingredients and stir them into the egg mixture.
- Whisk in melted margarine or oil (if mixture is very thick, add a little milk).
- Heat a heavy griddle or frying pan and lightly grease.
- Pour by 1/4 cup measures, and cook until bubbles form and the griddle cakes begin to look dry.
- Turn and cook on other side.
Nutrition Facts : Calories 1275.9, Fat 54.4, SaturatedFat 12.7, Cholesterol 195.8, Sodium 2392, Carbohydrate 159.9, Fiber 5.1, Sugar 16.6, Protein 34.3
BUTTERMILK PECAN PANCAKES
Steps:
- In a large bowl, beat egg yolks and butter. Combine the flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Nutrition Facts : Calories 366 calories, Fat 19g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 761mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein.
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