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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Paula says, These hoecakes have become a favorite with our guests. Use them to soak up that good pot liquor from turnip or collard greens. After the plate is completely sopped clean, save one to eat as a dessert with maple syrup. Read more . Ingredients:
1 cup self-rising flour |
1 cup self-rising cornmeal |
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 butter for frying |
Directions:
1. Mix all ingredients well except for frying oil.
2. Heat oil in a skillet over medium heat.
3. Drop mixture by tablespoonfuls into hot skillet.
4. Use approximately 2 tablespoons batter per hoecake.
5. Brown until crisp; turn and brown on the other side.
6. Drain on paper towels.
7. Leftover batter will keep in refrigerator for up to 2 days.
8. Yields approximately 17 hoecakes.
9. Served at The Lady and Sons.
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