March 19, 2011
Hoecakes, sometime called Johnny Cakes, are an old Southern favorite that can be made many different ways. Some serve hoecakes as bread, some serve with various sweets as a dessert or snack.
Some cooks do not use milk or eggs to make hoecakes but this recipe does and we like it prepared this way. It adds body and a firmer structure to the hoecakes for spreading on butter or other condiments.
Some people like small hoecakes, some like large; the size is up to you but we prefer small 3 to 4 inch diameter hoecakes.
Yield: 6 servings
- 3/4 cup flour
- 1 1/2 cups corn meal
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 beaten eggs
- 1 1/2 cups milk
- 1/4 cup cooking oil
- extra cooking oil, as needed for frying
1. In a medium bowl, combine all ingredients except the extra oil. Mix well.
2. The batter should resemble a thick pancake batter. You may need more or less milk than called for. Just add milk slowly while watching the batter consistency.
3. In a heavy skillet, heat enough oil to coat the bottom of the pan.
4. Place several spoonfuls of batter in the skillet, according to the size hoecakes you want, and smooth into a pancake-like shape.
5. Cook on one side until brown (about 2-3 minutes), turn and brown other side. Add additional oil to skillet as needed to prevent sticking.