Pecan-Buttermilk Dressing Cakes

Ingredients

• 1 cup pecan halves
• 1/2 cup finely chopped onion
• 1 1/2 teaspoons to 1 Tbsp. rubbed sage
• 1 1/2 teaspoons olive oil
• 1/2 cup sweetened dried cranberries, chopped
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1/4 teaspoon pepper
• 3 large eggs
• 2 cups buttermilk

Preparation

1. 1. Place pecans in a single layer in a shallow pan. Bake at 350° for 5 minutes or until toasted, stirring occasionally. Coarsely chop.
2. 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.
3. 3. Combine flour and next 3 ingredients. Whisk together eggs and buttermilk; stir in flour mixture, onion mixture, and pecans just until combined.
4. 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.