If you don't normally visit shotsnaps, the full story can be found here, Chef Millie presiding.
Millie made these last week and then again this week. They must be good! She, unlike George Washington's mother, used more than cornmeal, salt, and water in them, but they still count as hoecakes. We thank Paula Deen for this recipe that Millie used as a base.
If a fine young Johnnycake married a blushing young pancake, they'd have hoecake babies. They're a cross between cornbread and a pancake and are really quite good, a nice alternative to the usual buttermilk pancake, though their texture is more dense due to the cornmeal.
Without further ado, may I introduce George Washington (or, at least, his breakfast):
- 1 cup self-rising flour (we used all-purpose with a bit of additional baking powder)
- 1 cup self-rising cornmeal (recommended: Aunt Jemima's)
- 2 eggs
- 1 tablespoon sugar
- (***She also put in three Millie pinches of salt)
- 3/4 cup buttermilk (we used sham buttermilk; add one tablespoon of white vinegar to milk to make one cup of milk. Let sit for about five minutes until milk begins to curdle)
- 1/3 cup plus 1 tablespoon water
- 1/4 cup vegetable oil or bacon grease
- Oil, butter, or clarified margarine, for frying
Mix all ingredients well, 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 (Millie used a 1/8 cup measure). 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. Makes about 18 hoecakes.
Millie used the cast-iron pan for frying these. If you have one, I'd recommend it, because it browned them nicely without burning.