Source
Category
Breads
Yield
17 servings
Prep Time
5 minutes
Cook Time
15 minutes
|
Paula's Hoecakes
| Amount |
Ingredient Name |
Description |
| 1 cup |
self-rising flour |
|
| 1 cup |
self-rising cornmeal, or from a mix (recommended: Aunt Jemima's) |
|
| 2 |
eggs |
|
| 1 tablespoon |
sugar |
|
| 3/4 cup |
buttermilk |
|
| 1/3 cup |
plus 1 tablespoon water |
|
| 1/4 cup |
vegetable oil or bacon grease |
|
| |
Oil, butter, or clarified margarine, for frying |
|
Steps
1. Mix well all ingredients, except for the frying oil.
2. Heat the frying oil or butter in a medium or large skillet over medium heat.
3. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake.
4. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side.
5. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.
6. Leftover batter will keep in refrigerator for up to 2 days.
Notes
|