| Paula Deen's Savannah-style pancakes from The Lady and Sons Restaurant
HOECAKES -Cornmeal pancakes for their name from the way they were orignally prepared - baked on the blade of a hoe over an open fire out in the fields!
oil for frying
1 cup self rising flour
1 cup self rising cornmeal*
1 tbsp sugar
3/4 cup buttermilk
2 eggs
1/3 cup + 1 tbsp water
1/4 cup oil OR bacon fat
Heat oil for frying in a large skillet over medium low heat. In a large bowl, mix flour, cornmeal and sugar. Stir in buttermilk, eggs, water and oil till blended. Drop batter by 2 tablespoons into hot skillet. Fry hoecakes, turning till browned and crisp; 2 to 3 minutes per side. Drain on a paper towel lined plate. Makes about 18.
Leftover batter will keep in the refrigerator for up to 2 days.
* No self rising cornmeal? Use 3/4 cup + 3 tablespoons regular cornmeal, 1 tbsp. baking powder and 1/2 tsp salt instead.
__________________  cat lover We Welcome Strays  When I was young we used to go "skinny dipping"; now we just "chunky dunk" 
Last edited by cat lover; 04-11-2011 at 08:18 AM.
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