Hoecakes

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
About 17 hoecakes
Level:
Easy

Ingredients
  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
  • 2 eggs
  • 1 tablespoon sugar
  • 3/4 cup buttermilk
  • 1/3 cup plus 1 tablespoon water
  • 1/4 cup vegetable oil or bacon grease
  • Oil, butter, or clarified margarine, for frying
Directions

Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days.


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    This recipe is featured in:

    Breakfast for Dinner