HOECAKES WITH FRUIT
Provided by Mark Bittman
Categories breakfast, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 200 degrees. Combine cornmeal and salt in a medium bowl. Gradually pour in boiling water, whisking constantly. Let mixture sit until cornmeal absorbs water, 5 to 10 minutes. Stir in half the oil and a little more boiling water, a little at a time, until batter is pourable. Fold in fruit.
- Put a large skillet or griddle, preferably cast-iron or nonstick, over medium heat. When a few drops of water dance on the surface, add a thin film of remaining oil. Working in batches, spoon in batter, making any size cakes you like; they will be thinner than pancakes. Cook until bubbles appear and burst on the tops, and the undersides are golden brown, 3 to 5 minutes; turn and cook on other side until golden, another 2 or 3 minutes. Transfer to warm oven and continue with next batch, adding more oil to skillet if necessary. Serve warm with syrup, jam or compote.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 431 milligrams, Sugar 4 grams
HOECAKES
Hoecakes were originally a mainstay of field hands, who cooked them, not surprisingly, on their hoes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about 10 small pancakes
Number Of Ingredients 10
Steps:
- Stir together cornmeal, flour, sugar, salt, and baking soda in a medium bowl. Add buttermilk, eggs, and 4 tablespoons oil; whisk until smooth.
- Heat a large skillet over medium heat until hot. Add remaining tablespoon oil; swirl to coat, and heat until a drop of batter sizzles upon contact. Working in batches, pour 1/3 cup batter per cake into skillet. Cook, turning once, until golden and cooked through, about 4 minutes.
- Repeat with remaining batter (add more oil if needed, and reduce heat if sides brown too quickly). Serve immediately, topped with butter and honey.
HOECAKES
These cornmeal and buttermilk cakes are the perfect side dish for a classic Southern meal.
Provided by Deborah Harroun
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In another bowl, beat eggs, buttermilk, water and 1/4 cup oil with whisk. Add to dry ingredients; stir just until combined.
- In cast-iron or other heavy skillet, heat about 2 tablespoons oil over medium heat. For each hoecake, pour about 1/4 cup batter into hot skillet. Cook until browned on both sides. Repeat with remaining batter, adding more oil to skillet as needed.
Nutrition Facts : ServingSize 1 Serving
HOECAKES
A wonderful southern tradition. These are great with barbecued chicken. The recipe is from Williams-Sonoma.
Provided by PaulaG
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium size bowl, stir together the cornmeal, baking powder, salt, sugar and green onion.
- Add the egg, buttermilk and melted butter; whisking to combine.
- Preheat a griddle until drops of water sizzles when sprinkled on the griddle; lightly oil with canola oil.
- Pour approximately 1/4 cup of batter onto preheated griddle and allow to form into 2 inch circles.
- Cook the hoecakes until bubbles form, turn and continue cooking until cooked through.
- Place on a warmed serving platter; serve hot.
Nutrition Facts : Calories 235.3, Fat 9.2, SaturatedFat 3, Cholesterol 56.6, Sodium 645.5, Carbohydrate 33.3, Fiber 2.3, Sugar 9.6, Protein 6.2
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