Rating: 4.1 stars
21 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
  • 21 Ratings

Hoecakes were originally a mainstay of field hands, who cooked them, not surprisingly, on their hoes.

Martha Stewart Living, February 2004

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Credit: Con Poulos

Recipe Summary test

Yield:
Makes about 10 small pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together cornmeal, flour, sugar, salt, and baking soda in a medium bowl. Add buttermilk, eggs, and 4 tablespoons oil; whisk until smooth.

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  • Heat a large skillet over medium heat until hot. Add remaining tablespoon oil; swirl to coat, and heat until a drop of batter sizzles upon contact. Working in batches, pour 1/3 cup batter per cake into skillet. Cook, turning once, until golden and cooked through, about 4 minutes.

  • Repeat with remaining batter (add more oil if needed, and reduce heat if sides brown too quickly). Serve immediately, topped with butter and honey.

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Reviews

21 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0