“You hungry, handsome?” she said to me the morning after as my bleary eyes tried to focus.
“Sure thing. Hoe cakes.” I replied, still trying to get my mouth to enunciate properly.
“What did you just say?” she quipped back, a hint of anger in her voice.
I rubbed my eyes, sitting up in my narrow bed. That had been a fun night’s adventure. “I said yeah, I’m hungry. Please make some hoe cakes.”
“Oh.” she answered, all cheery again.
Sometimes it was good to play all innocent.
- 1 cup self-rising whole wheat flour
- 1 cup self-rising cornmeal, or from a mix
- 2 brown eggs
- 1 tablespoon brown sugar
- 3/4 cup almond milk
- 1/3 cup plus 1 tablespoon water
- 1/4 cup extra virgin olive vegetable oil or coconut oil
- Mix well all ingredients.
- Heat the medium or large skillet non-stick 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.
A fun variation of this recipe is Dutch Oven Hoe Cakes. Giggle.