Buttermilk Pecan Griddle Cakes

• 1 cup flour
• 12 cup cream of wheat, Regular
• 12 cup chopped pecans, toasted
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 1 12 cups buttermilk
• 14 cup oil
• 2 large eggs, separated

1. Mix flour, cereal, pecans, sugar and baking soda in large bowl until well blended; set aside.
2. Mix buttermilk, oil and egg yolks in separate bowl with wire whisk until well blended.
3. Add to flour mixture; mix well.
4. Place egg whites in small bowl of electric mixer fitted with wire whip attachment; beat until stiff peaks form.
5. Fold into batter.
6. Pour batter onto hot griddle, using #20 scoop.
7. Cook 2 minutes or until bubbles form on top.
8. Turn to brown other side.
9. TIP:
10. Batter can be stored in tightly covered container in refrigerator up to 4 hours.

flour, cream of wheat, pecans, sugar, baking soda, buttermilk, oil, eggs

Taken from www.food.com/recipe/buttermilk-pecan-griddle-cakes-338754 (may not work)