0 from 3 votes
Hoecakes
Hoecakes are delicious little cornmeal pancakes with a crispy edge that originated in the southern United States.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 15 hoecakes
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
- 1 cup self-rising flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 2 eggs , beaten
- 1 tablespoon caster sugar
- ½ teaspoon salt
- ¾ cup buttermilk
- ⅓ cup water
- ¼ cup vegetable oil (or lard)
- oil (or clarified butter or clarified margarine), for frying
Equipment
- Stand mixer
Instructions
- In the bowl of a stand mixer, combine all the ingredients except the frying oil.
- Mix well until the obtaining a homogeneous mixture.
- Heat the frying oil (butter, or margarine) in a skillet over medium heat. Pour the batter into the hot fat, about 2 tablespoons of batter per hoecake.
- Fry each hoecake on both sides until golden and crisp, turning them over with a spatula.
- Using a skimmer, remove each hoe cake and place them on a tray lined with paper towels.
Cup of Yum
Notes
- The dough can be kept covered in the refrigerator for up to 48 hours.