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Paula's Hoecakes


By Christine's Pantry (Visit website)



Recipe courtesy of Paula Deen (pauladeen.com)
 
Thank you, Paula Deen for allowing me to post your recipe.
 
Ingredients:
Oil, butter, or clarified margarine, for frying

1/4 cup vegetable oil or bacon grease

1/3 cup plus 1 tablespoon water

3/4 cup buttermilk

2   eggs

1 tablespoon sugar

1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima?s)

1 cup self-rising flour


Directions:
Mix all ingredients together, except for the frying oil, in a bowl until well combined. 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. 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.



Chef?s Note: Leftover batter will keep in refrigerator for up to 2 days.



Recipe courtesy Paula Deen (pauladeen.com)









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