Savannah Hoe Cakes

9 ingredients
4 steps

Ingredients

  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal
  • 2 eggs
  • 1 tablespoon sugar
  • 3/4 cup buttermilk
  • 1/3 cup water
  • 1 tablespoon water
  • 1/4 cup vegetable oil
  • oil, butter or clarified margarine, for frying

Directions

  1. 1
    Mix all ingredients together, except for the frying oil, in a bowl until well combined.
  2. 2
    Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake.
  3. 3
    Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.
  4. 4
    Note: Leftover batter will keep in refrigerator for up to 2 days.

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