Pecan-Buttermilk Dressing Cakes

By Tamipri

Ingredients

• 1 c pecan halves
• 1/2 c. finely chopped onion
• 1 1/2 tsp.-1 Tb. rubbed sage
• 1 1/2 tsp. olive oil
• 1/2 c. sweetened dried cranberries, chopped
• 2 1/4 c. all-purpose flour
• 1 tsp. salt
• 3/4 tsp. baking soda
• 1/4 tsp. pepper
• 3 large eggs
• 2 c. buttermilk

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 5 minutes or until toasted and fragrant, stirring occasionally. Coarsely chop pecans.

2. Saute onion and sage in hot oil in a large skillet 5 minutes or until onion is tender. Add cranberries and 1/2 c. 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 combined.

4. Drop batter by tablespoonfuls into a hot, greased skillet. Cook, in batches, over medium-high heat 1-2 minutes on each side or until golden. Serve immediately.