Monday, February 20, 2012

Happy Presidents' Day Hoecakes, v.2

Last year was the first time I made hoecakes to celebrate Presidents' Day. Actually it was the first time I'd ever made hoecakes at all...forget about making them for a specific event. I was inspired by my friend and culinary genius Jenn of Rook No. 17 who always does everything with such panache. The boys loved the hoecakes...and I actually knew where the book was this year.

So, we read George Washington's Breakfast by Jean Fritz and cooked Hoecakes v.2 before I dropped the boys off with my parents and headed to work.

Although, I didn't check my pantry last night and when I dug into the flours, this morning, I discovered that we didn't have any cornmeal. I had corn flour. Same grain, different texture, right? I say 'close enough.' It worked for us.

1 C white whole wheat flour
1 C corn flour
1 t baking powder
1 T raw sugar
2 large eggs
1 C organic milk
1 T freshly squeezed meyer lemon juice
1/2 C butter, melted

Put all of the dry ingredients in a bowl. Add wet ingredients and stir till just combined. Let batter rest while you heat your griddle/pan. Swab the griddle/pan with butter. Place tablespoons of the batter on your griddle/pan and cook till bubbles begin to form. Flip and cook till golden brown.

Serve with fennel pollen

1 comment:

  1. Camilla, I'm so happy that you've added this tradition to your creative repertoire! Your hoe cakes look incredible, and I'm definitely going to have to add some Meyer lemon to mine next year!


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