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Hoecakes

Source of Recipe


From "Paula Deen's Southern Cooking Bible"



List of Ingredients



• 1 cup self-rising flour
  
• 1 cup self-rising cornmeal
  
• 1 Tbsp sugar
  
• 3/4 cup buttermilk
  
• 1/4 cup vegetable oil or bacon fat
  
• 2 large eggs, lightly beaten
  
• Oil or butter, for frying
  






Instructions



1. In a large bowl, combine the flour, cornmeal, and sugar. Stir in the buttermilk, oil or bacon fat, eggs, and 1/3 cup plus 1 tablespoon water.
   
   
2. In a large skillet, heat 1 inch of oil over medium heat. Drop the hoecake batter into the hot oil, using about 2 tablespoons of batter per hoecake.
   
   
3. Cook until browned and crisp on one side, then turn and brown on the other side, about 5 minutes per side. Set on a paper towel-lined plate to drain. (Leftover batter will keep in the refrigerator for up to 2 days.) Serve warm with cane syrup, if desired.
   
   Makes about 16 cakes.