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Buttermilk Hoecakes

Source of Recipe


From "The Savannah Cookbook" by Damon Lee Fowler



List of Ingredients



• 1 cup stone-ground white cornmeal
  
• ½ tsp baking soda
  
• ½ tsp salt
  
• 2 Tbsp sugar
  
• 1 large egg, lightly beaten
  
• About 1¼ cups whole-milk buttermilk or plain whole-milk yogurt thinned with milk to buttermilk consistency
  
• Melted bacon drippings, butter, or vegetable oil, for greasing the griddle
  






Instructions



1. Position a rack in the center of the oven, place a large baking sheet on it, and preheat to 170°F (the warm setting). Whisk together the cornmeal, baking soda, salt, and sugar in a large mixing bowl. In a separate bowl, beat together the egg and buttermilk. Make a well in the center of the dry ingredients, pour in the liquids, and quickly stir them together. It should be moderately thick but should still pour easily from a spoon: if it doesn't, add a little more milk.
   
   
2. Place on a griddle or wide, shallow skillet over medium-high heat, or heat an electric griddle to 325°F. The griddle should be hot enough for a drop of water to "dance" on the surface, but not so hot that the batter browns too quickly. Brush with fat - just enough to coat it.
   
   
3. Pour the batter in about a tablespoon-size portion from the end of a large spoon - enough for cakes about 3 inches in diameter. The edges will sizzle and form lacy air bubbles. Cook until golden brown on the bottom, turn and cook until uniformly golden, about 2 to 3 minutes per side. Transfer to the baking sheet in the oven as they are finished and repeat with the remaining batter until it is all cooked. Serve hot.
   
   Makes about 12, serving 4 to 6