1 cup self-rising flour
1 cup self-rising cornmeal
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup cider or water plus 1 tablespoon
1/4 cup sour cream or veggie oil
Oil or butter to fry the hoecakes
Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter 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. Remove each hoecake and drain on a paper towel; then put in warm oven till all the cakes are done. Batter that you have left over, (if any) will keep in refrigerator for up to 2 days. Makes 8 – 12 hoecakes depending on size. Warm up some maple syrup and you are good to go. Or.....you can make the Blackberry Rum Sauce below. It pays to have relatives in the South!
Blackberry Rum Sauce
2 cups blackberries (fresh or frozen)
1/4 cup granulated sugar
1/2 cup water
1 tablespoon vanilla extract
1 tablespoon dark rum
Combine all ingredients in a medium saucepan over medium-high heat. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the liquid reduces and a sauce is left. Remove from heat immediately and serve with your hoecakes!
Till next time.....