Buttermilk Pecan Griddle Cakes Recipes

BUTTERMILK PECAN POUND CAKE

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.

BUTTERMILK GRIDDLE CAKES

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.

PECAN BUTTERMILK CAKE

Steps:

• Preheat the oven to 350°F. Prepare a 9x13 baking dish. (I used GOOP, click the recipe in the Notes)
• In a large bowl, beat the butter and brown sugar together with a hand-held mixer until smooth.
• Add the eggs one at a time, incorporating them into the butter mixture fully. Scrape the sides of the bowl if needed.
• Pour in the buttermilk and vanilla extract. Mix until combined. (Make sure there are no lumps)
• Add the flour, baking soda, and salt to the wet ingredients. Stir by hand with a spatula until ingredients are incorporated.
• Pour the batter into the prepared pan.
• Bake the cake for 30 minutes. Ten minutes before the cake is done, prepare the topping.
• Stir the butter and brown sugar together in a small bowl. (I used a 2 cup measuring cup) Add the buttermilk, chopped pecans, and salt. You should easily be able to pour the glaze.
• When you take the cake out of the oven, immediately pour the pecan glaze all over the cake. Then return it to the oven for 10 more minutes.
• When the cake is done, the glaze should be bubbling and appear runny and seeping into every nook and cranny of the cake.
• Serve warm.
• (If you prefer to serve at room temperature, the glaze will have hardened a bit.)

OATMEAL GRIDDLE CAKES WITH PECAN-MAPLE SYRUP

Steps:

• In a large bowl, combine the oats and buttermilk and let stand for about 15 minutes.
• Meanwhile, in a small saucepan, toast the pecans over medium heat, stirring often, until fragrant and lightly browned, about 5 minutes.
• Remove from the heat and pour in the maple syrup; stir well.
• Cover to keep warm and set aside.
• Ina small bowl, stir together the flour, brown sugar, baking soda, and salt.
• Add to the soaked oats, then stir in the egg and 2 tablespoons of the melted butter; mix well.
• In a frying pan over med-high heat, heat the remaining 2 tablespoons melted butter.
• Ladle the batter, about 1/4 cup at a time, spaced well apart, into the pan.
• Cook until the tops are bubbly and the bottoms are golden brown, about 4 minutes.
• Turn and cook until golden brown on the second side, about 3 minutes longer.
• Transfer the pancakes to a plate; keep warm.
• Repeat with the remaining batter, adding more butter if needed.
• Divide the pancakes among individual plates and each serving with some of the pecan-maple syrup and a spoonful of yogurt.
• Pass the remaining pecan-maple syrup at the table.

BEST BUTTERMILK GRIDDLE CAKES RECIPE - (4.7/5)

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.)