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.

HOE CAKES

hoecakes

INGREDIENTS

  • 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

METHOD

  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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