Sing it with me… “Its easy, easy like Sunday Morning”. Sunday mornings call for a special breakfast treat like these fabulous Southern Hoe Cakes!!!! I woke up this morning really really in the mood to go to my favorite breakfast spot, The Buttered Biscuit in Bradley Beach. I knew breakfast out was just not going to happen today; the boys were a bit grumpy and we were just moving too slowly. My solution was to attempt to recreate one of my very favorite dishes at The Buttered Biscuit, the Hoe Cakes! Not to toot my own horn but I think they came out really fantastic!
What are Hoe Cakes? A light and fluffy corn flour or corn meal based {corn meal is a bit more course and corn flour is finer in texture, both are delicious} pancake and they are very mild in sweetness. They can be served as I did here with butter and homemade raspberry jam or with butter and maple syrup. They develop a wonderful slight crispness around the edges as they cook that I just love!! Either way you serve these Southern Hoe Cakes, they are awesome!!!
Southern Hoe Cakes
Ingredients
buter for cooking
Instructions
In a measuring cup mix together the buttermilk, water and eggs.
In a bowl stir together the corn flour, flour, baking powder, sugar and sugar.
Add the wet ingredients into the dry and stir until combined and lump free.
Heat a nice heavy pan over medium low heat. Add in a dab of butter and spoon out the batter just like you would pancakes.
Cook until golden on each side.
2.5
