hoecakes
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.
prep time
15 Min
cook time
15 Min
method
---
yield
4 serving(s)
Ingredients
- 1 cup self-rising flour
- 1 cup self-rising cornmeal, or from a mix (I use Aunt Jemima or White Lily)
- 2 - eggs
- 1 tablespoon sugar
- 3/4 cup buttermilk
- 2/3 cup water
- 1/4 cup vegetable oil or bacon grease
- - oil for frying
How To Make hoecakes
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Step 1Mix well all ingredients, except for the frying oil.
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Step 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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Step 3Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake.
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Step 4Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side.
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Step 5Keep warm in 200 degree oven with paper towels between cakes. Leftover batter will keep in refrigerator for up to 2 days.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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