Jennifer Davick; Cari South
Prep Time
15 Mins
Bake Time
5 Mins
Cook Time
15 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Place pecans in a single layer in a shallow pan. Bake at 350° for 5 minutes or until toasted, stirring occasionally. Coarsely chop.

Step 2

Sauté onion and sage in hot oil in a large skillet 5 minutes or until onion is tender. Add cranberries and 1/2 cup water; bring to a boil, and cook 10 minutes or until water evaporates. Remove from heat.

Step 3

Combine flour and next 3 ingredients. Whisk together eggs and buttermilk; stir in flour mixture, onion mixture, and pecans just until combined.

Step 4

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

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