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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 17 |
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Ingredients:
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 |
Directions:
1. 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.
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