Hoecakes Recipe - Cooking Index
Hoecakes Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Self-rising flour |
| 1 cup | 62g / 2.2oz | Self-rising cornmeal - or from a mix |
| = (Aunt Jemima's recommended) | ||
| 2 | Eggs | |
| 1 tablespoon | 15ml | Sugar |
| 3/4 cup | 177ml | Buttermilk |
| 1/3 cup | 78ml | Water - plus |
| 1 tablespoon | 15ml | Water |
| 1/4 cup | 59ml | Vegetable oil or bacon grease |
| Oil, butter, or clarified margarine - for frying |
Mix well all ingredients, except for the frying oil.
Heat the frying oil or butter in a medium or large skillet over medium heat.
Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. 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. Leftover batter will keep in refrigerator for up to 2 days.
This recipe yields about 17 hoecakes.
Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B06) - from the TV FOOD NETWORK
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