mmmm.... a southern delight! Use these to soak up that good pot liquor from turnip or collard greens. After the plate is completely clean, save a few to eat with syrup for dessert.
(makes about 17 hoecakes)
1 c. self-rising flour
1 c. self-rising cornmeal
2 large eggs
1 tbs. sugar
3/4 c. buttermilk
1/3 c. plus 1 tbs water
1/4 c. vegetable oil
oil or butter for frying
Mix all ingrediants well except for frying oil. Heat oil in a skillet over medium heat. Drop mexture by tablespooonfuls into hot skillet. Use approximately 2 tbs batter per hoecake. Brown until crisp; turn and brown other side. Drain on paper towels. Leftover batter will keep in refrigerator for up to 2 days.
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I have never heard of these, but they look delicious. It just may make me want to cook.
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