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Paula Deen's Hoecakes




Source of Recipe


Paula Deen, Food Network


Recipe Introduction


Prep Time: 5 minutes; Cook Time: 15 minutes; Yield: About 17 hoecakes


List of Ingredients




1 cup self-rising flour
1 cup self-rising cornmeal mix (recommended: Aunt Jemima's) NOT just cornmeal but the MIX
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 or clarified margarine, for frying

Recipe



Mix well all ingredients, except for the frying oil. Heat the frying oil or margarine 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.