hoecakes
(3 ratings)
Crispy on the outside, tender on the inside, these are so good buttered with maple syrup on them. I serve these with country ham or applewood smoked bacon and fried eggs.
(3 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
Ingredients For hoecakes
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1 cself-rising flour
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1 cself-rising cornmeal, or from a mix (I use Aunt Jemima or White Lily)
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2eggs
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1 Tbspsugar
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3/4 cbuttermilk
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2/3 cwater
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1/4 cvegetable oil or bacon grease
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oil for frying
How To Make hoecakes
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1Mix well all ingredients, except for the frying oil.
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2Preheat the frying oil in a medium or large skillet over medium heat. I start with about 2 TBS and add more if necessary. I use a cast iron griddle and get it very hot to make a nice crust on the outside of the cakes.
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3Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake.
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4Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side.
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5Keep warm in 200 degree oven with paper towels between cakes. Leftover batter will keep in refrigerator for up to 2 days.
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