2) Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake.
3) 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.
Chef's Note: Leftover batter will keep in refrigerator for up to 2 days.