Buttermilk Pecan Griddle Cakes

Makes 1 dozen.

  • 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 cups 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.
  • TIP: Batter can be stored in tightly covered container in refrigerator up to 4 hours.