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Hoecakes




Source of Recipe


Recipe courtesy Paula Deen


Recipe Introduction





Recipe Summary
Prep Time: 5 minutesCook Time: 15 minutes
Yield: About 17 hoecakes





List of 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


Recipe



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.