Hoecakes

  • 140g self-rising flour
  • 120g self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
  • 2 eggs
  • 1 tbsp sugar
  • 180ml buttermilk
  • 80ml plus 1 tbsp water
  • 60ml vegetable oil or bacon grease
  • Oil, butter, or clarified margarine, for frying
1) Mix all ingredients together, except for the frying oil, in a bowl until well combined.

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.

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