Hoecakes

By gingerbreadwoman

Recipe courtesy Paula Deen

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

Details

Servings 17
Preparation time 5mins
Cooking time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

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.