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 flour1 C corn flour
1 t baking powder1 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
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!ReplyDelete