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Easy Hoe Cakes Recipe (Johnny Cakes)
5 from 30 votes

Easy Hoe Cakes Recipe (Johnny Cakes)

Easy Hoe Cakes are a fluffy cornmeal and flour pancake mixing dry ingredients with eggs, buttermilk, and melted butter. Fried in oil until golden, they offer a tender yet light texture. Often served with berries, butter, and maple syrup, they provide a comforting breakfast or snack option using fine cornmeal for the best consistency.

Prep Time
5 mins
Cook Time
15 mins
Servings: 8
Calories: 306 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. In a large bowl mix together the flour, cornmeal, sugar, baking powder, and salt and set aside.
  2. In a separate large bowl whisk together the eggs, butter, buttermilk, and water until combined.
  3. Add the wet ingredients to the dry ingredients in gently whisk just until combined.
  4. 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,
  5. Cook for 3-4 minutes per side or until light and fluffy and cooked throughout.
  6. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 306

% 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.