Tuesday, December 31, 2019
Easy old-fashioned Hoecakes aka Cornmeal Pancakes are versatile little yellow miracles of crispy warm deliciousness! They can be served any time of day straight out of the skillet, but for breakfast, they ascend into the stratosphere with the addition of blackberry or maple syrup.
Course : Appetizer, Bread, Side Dish, Snack
Cuisine : American, Southern
Prep Time : 5 minutes
Cook Time: 15 minutes
Total Time : 20 minutes
Servings : 16 hoecakes
Calories : 154kcal
Ingredients
- 1 cup self-rising flour
- 1 cup self-rising cornmeal
- 2 eggs beaten
- 1 Tbsp sugar
- 3/4 cup buttermilk
- 1/2 cup water
- 1/2 cup vegetable oil divided
Instructions
- Add the flour, cornmeal, and sugar to a large bowl. Add the eggs and buttermilk to a smaller bowl and whisk well.
- Combine the wet ingredients with the dry ingredients along with ¼ cup of vegetable oil and ½ cup of water. Mix well to combine all ingredients but don’t over mix. The batter will be thick. If you think it is too thick, add a bit more water, about 1 tablespoon at a time until it gets to the consistency you like.
- Add ¼ cup of vegetable oil (I use peanut oil, but any kind will do) to a large skillet over medium heat.
- When the oil is hot, add the batter using a large spoon or small ice-cream scoop. About two tablespoons of batter will make a hoecake about 3 inches across.
- Cook the hoecake about 1-2 minutes on each side, or until each side is brown and the edges are crispy. Use a pancake turner or spatula to remove the hoecakes and drain them on a paper towel.
- Hoecakes are best when served immediately. Leftover batter will keep in the refrigerator for about 2-3 days.
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