Ho Cakes

“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


  1. Mix well all ingredients.
  2. Heat the medium or large skillet non-stick skillet over medium heat.
  3. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake.
  4. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side.
  5. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.
  6. Leftover batter will keep in refrigerator for up to 2 days.

A fun variation of this recipe is Dutch Oven Hoe Cakes. Giggle.

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