Hoecakes

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Hoecakes

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 1 Preparation Time :0:00

Categories : Breads

Amount Measure Ingredient -- Preparation Method

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2 cups fine stone-ground cornmeal

2 teaspoons baking powder -- preferably

single-acting

1 teaspoon salt

2 large eggs -- lightly beaten

2 cups whole milk -- buttermilk, or

yogurt

Oil -- or melted butter,

for the griddle

 

1. Position a rack in the center of the oven and preheat it to 150 degrees F

Mix together the meal, baking powder, and salt in a bowl that will hold all

the ingredients comfortably In a separate bowl, combine the eggs and milk or

yogurt, and beat until they are smooth. Stir this quickly into the dry

ingredients, using as few strokes as possible.

 

2. Heat a griddle or cast-iron skillet over medium heat. When it is hot,

brush it lightly with the fat. Using a large, pointed kitchen spoon, take up

about 2 tablespoons of the batter and pour it onto the griddle from the

pointed end of the spoon (this helps ensure that a round cake will form).

Repeat until the griddle is full but not crowded.

 

3. Cook the cakes until the bottoms are nicely browned and airholes form in

the tops, about 4 minutes. Turn, and cook until the second side is browned,

about 3 to 4 minutes longer. Transfer the cakes to the warm oven and repeat

with the remaining batter until all the cakes are cooked. Serve hot, with or

without additional butter.

 

Makes about a dozen cakes

 

Hoecakes are supposed to have been so named because they were originally

cooked on the blade of a hoe that was held over an open hearth. They're

basically just cornmeal pancakes. Many Southern cooks today add wheat flour

and sugar to their cakes, but I prefer the older version. They are

especially good to make on hot days when you want cornbread but don't want

to heat up the oven.

 

Hoecakes are the perfect accompaniment for any vegetable but are especially

suited to a pot of slow-cooked greens.

 

 

 

 

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