Hoe Cakes
Hoe cakes are a traditional Southern cornmeal pancake that are
supposed to have been so-named because they were originally cooked on
the blade of a hoe over an open fire.
Makes about 12 cakes
2 cups fine stone-ground cornmeal
2 teaspoons baking powder, preferably single-acting
1 teaspoon salt
2 large eggs, lightly beaten
2 cups whole milk, buttermilk, or yogurt
Oil, melted butter, or lard, for the griddle
Position a rack in the center of the oven and preheat the oven to
150 F. Mix together the meal, baking powder, and sugar in a large
bowl. In a separate bowl, combine the eggs and milk or yogurt and beat
until they are smooth. Stir this quickly into the dry ingredients,
using as few strokes as possible.
Heat a griddle or cast-iron skillet over medium heat. When it is
hot, brush it lightly with the fat. Using a large, pointed kitchen
spoon, take up about 2 tablespoons of the batter and pour it onto the
griddle from the pointed end of the spoon (this helps insure that a
round cake will form). Repeat until the griddle is full, but not
crowded. Cook the cakes until the bottoms are nicely browned and air
holes form in the tops, about 4 minutes. Turn, and cook until the
second side is browned, about 3 to 4 minutes longer.
Transfer them to the warm oven and repeat with the remaining
batter until all the cakes are cooked. Serve hot, with or without
additional butter.
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