Thursday, July 9, 2009

Paula Deen's Hoecakes

I don't like pancakes. There, I said it. As a matter of fact, I loathe them. Well, let me clarify that. I don't like pancakes and syrup. I like pancakes. I like syrup. I don't like them together. It just grosses me out. My hubs and the kids could eat them 3 times a day, every day, and they'd never get tired of them. Me? I like them okay with some strawberries and whipped cream, but normally I just don't like them. And give me maple syrup with sausage any day!

Until now. I was making pancakes for supper,(yeah, I know) the other evening, when I remembered that Paula Deen has a recipe for hoecakes in her very first cookbook, The Lady & Sons Savannah Country Cookbook. I've had it marked in the book for a while(i.e. the last 5 years), and just decided to take the plunge.

Now, if you aren't from the south, you probably don't have a clue what a hoecake is. They are basically just pancakes with about half the flour replaced with corn meal. You fry them on a griddle just like a pancake. And they are good. Really good. Paula suggested maple syrup with hers, but I used butter and honey on mine. Oh man. I put a whole stack of those things away without even trying! Hubs didn't like them, but he has an aversion to anything that remotely resembles cornbread. And these don't. He just automatically thinks cornmeal=cornbread. So if you've got a hankerin' for something a little different, try these. Then fall on your knees and thank Paula Deen, the Queen of the South!

Hoecakes adapted from The Lady & Sons Savannah Country Cookbook

1 cup self rising flour

1 cup self rising cornmeal

2 eggs

1 tbs sugar

3/4 buttermilk(I used 2% milk soured with a little vinegar)]

1/3 cup water plus 1 tbs

1/4 cup vegetable oil

oil for frying

Mix all ingredients well except oil for frying. Heat oil in a skillet or griddle over medium heat. Drop mixture by tablespoonfuls onto hot skillet. Use approximately 2 tablespoons per batter per cake. Brown until crisp, then flip onto the other side. Drain on towels. Leftover batter will keep in the refrigerator for up to 2 days.

Yields app. 17 hoecakes


  1. those sound sooo good, I thought I had you on my following list...I was wrong now I need to catch up!! thanks for your sweet comment on my cake!!!

  2. I think I tweeted to you that I made these and they didn't turn out that well. But uhm..I had a lot more oil in my pan. Like..I deep fried them. Maybe that's why. They sure are good at her restaurant!!!

  3. Tiffany, It didnt really specify in the recipe how much oil to use, and the batter was pretty thin, so I just made them like pancakes. Hmmm....I don't know. It seemed to work!