Ingredients:
- 1 cup self-rising flour
- 1 cup self-rising cornmeal, or from a mix
- 2 eggs
- 1 tablespoon sugar
- 3/4 cup buttermilk
- 1/3 cup plus 1 tablespoon water
- 1/4 cup vegetable oil or bacon grease
- Oil or butter for frying
Directions:
Mix well all ingredients, except for the frying
oil. Heat the frying oil or butter in a medium or large skillet over
medium heat. Drop the batter, by full tablespoons, 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. Leftover batter will keep in refrigerator for
up to 2 days.