Hoe Cakes
 
hoe cakes are a traditional southern cornmeal pancake that are 
supposed to have been so-named because they were originally cooked on 
the blade of a hoe over an open fire. 
 
makes about 12 cakes 
 
2 cup  fine stone-ground cornmeal
2 tsp  baking powder, preferably single-acting
1 tsp  salt
2 large  eggs, lightly beaten
2 cup  whole milk, buttermilk, or yogurt
  oil, melted butter, or lard, for the griddle
 
position a rack in the center of the oven and preheat the oven to 
150 f. mix together the meal, baking powder, and sugar in a large 
bowl. in a separate bowl, combine the eggs and milk or yogurt and beat 
until they are smooth. stir this quickly into the dry ingredients, 
using as few strokes as possible. 
 
heat a griddle or cast-iron skillet over medium heat. when it is 
hot, brush it lightly with the fat. using a large, pointed kitchen 
spoon, take up about 2 tablespoons of the batter and pour it onto the 
griddle from the pointed end of the spoon (this helps insure that a 
round cake will form). repeat until the griddle is full, but not 
crowded. cook the cakes until the bottoms are nicely browned and air 
holes form in the tops, about 4 minutes. turn, and cook until the 
second side is browned, about 3 to 4 minutes longer. 
transfer them to the warm oven and repeat with the remaining 
batter until all the cakes are cooked. serve hot, with or without 
additional butter. 
 
 
-- 
(ID: 2255) Mirror: rec.food.recipes: Sun, Jun 19, 2005


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