HOECAKES

belle south

By
@bellesouth

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.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

15 Min

Ingredients

1 c
self-rising flour
1 c
self-rising cornmeal, or from a mix (I use Aunt Jemima or White Lily)
2
eggs
1 Tbsp
sugar
3/4 c
buttermilk
2/3 c
water
1/4 c
vegetable oil or bacon grease
oil for frying

Directions Step-By-Step

1
Mix well all ingredients, except for the frying oil.
2
Preheat 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.
3
Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake.
4
Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side.
5
Keep warm in 200 degree oven with paper towels between cakes.
Leftover batter will keep in refrigerator for up to 2 days.

About this Recipe

Course/Dish: Other Breakfast, Flatbreads
Other Tag: Quick & Easy