Easy Hoe Cakes Recipe (Johnny Cakes)
User Reviews
5
Easy Hoe Cakes Recipe (Johnny Cakes)
Description
This Easy Hoe Cakes Recipe combines finely ground cornmeal and all-purpose flour with sugar, baking powder, and salt, balancing with wet ingredients like eggs, melted butter, buttermilk, and water. The batter is cooked in oil over medium-low heat in a skillet, producing light and fluffy pancakes with a crisp edge and tender inside.
The cakes develop golden crusts on each side after 3 to 4 minutes of frying, resulting in a pleasant texture contrast. Serving suggestions include fresh berries, butter, and maple syrup to complement the mildly sweet corn flavor of the cakes.
The recipe allows for substitutions such as milk for buttermilk, and rendered bacon fat can be used for frying to add smoky depth. These pancakes can be made slightly ahead and reheated wrapped in foil, preserving their tender texture and taste.
Properly storing leftover hoe cakes in the refrigerator for up to four days or freezing them for up to two months enables convenient make-ahead options. Thawing and reheating bring them back to enjoyable eating condition.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups cornmeal fine
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt sea salt
- 3 egg large
- ¼ cup unsalted butter melted
- 1 cup buttermilk
- 2/3 cup water
- cooking oil
Instructions
- In a large bowl mix together the flour, cornmeal, sugar, baking powder, and salt and set aside.
- In a separate large bowl whisk together the eggs, butter, buttermilk, and water until combined.
- Add the wet ingredients to the dry ingredients in gently whisk just until combined.
- Pour the oil into a large frying pan, cast-iron skillet or griddle over medium-low heat and pour in a ½ cup to ¾ cup of the batter and cook as many at a time as possible without touching each other in the pan,
- Cook for 3-4 minutes per side or until light and fluffy and cooked throughout.
- Serve with fresh berries, butter, and maple syrup.
Notes
- Hoe cakes can be made up to an hour in advance and kept warm wrapped in foil at 175°F before serving.
- Reheat leftovers in a foil-covered pan at 350°F for 6-8 minutes or use a microwave for convenience.
- Store cooked cakes covered in the refrigerator for up to 4 days or freeze for up to 2 months; thaw in the fridge before reheating.
- Finely ground cornmeal produces the best texture, but medium or coarse cornmeal can also be used.
- Consider using rendered bacon fat instead of butter to enhance the flavor.
- Milk can be substituted for buttermilk, or make homemade buttermilk by adding 1 tablespoon vinegar or lemon juice to 1 cup milk.
- Butter can replace oil for cooking if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 80mg | 27% |
| Sodium | 255mg | 11% |
| Potassium | 336mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 316IU | 6% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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