Buttermilk Pecan Griddle Cakes


  • 1 cup flour
  • 1/2 cup CREAM OF WHEAT - Regular
  • 1/2 cup chopped pecans, toasted
  • 2 tbls. sugar
  • 1 teaspoon baking soda
  • 1 1/2 cup buttermilk
  • 1/4 cup oil
  • 2 large eggs, separated


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.


Batter can be stored in tightly covered container in refrigerator up to 4 hours.

makes 1 dozen
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