We added the tradition of making hoe cakes on Presidents' Day to our culinary repertoire several years ago when the boys read George Washington's Breakfast by Jean Fritz.* I love connecting history or a story to what we're eating; the boys seem to enjoy it, too.
This year, we couldn't find the book. I don't know if it's still packed or if we donated it to the school. But they still remember the story.
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| Our Hoe Cake Breakfasts Through the Years |
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| Hoe Cake Breakfast v.2011 |
George Washington Allen knows a lot about his namesake - from the names of his dogs to the size of his shoes. But he doesn't know what George Washington ate for breakfast. He is determined to find out...and his grandmother promises to make the dish if he figures it out.
On the Plate...
This is the first year that I made my hoe cakes gluten-free. Or, at least, it's the first time I'm documenting that I made them gluten-free.
Ingredients makes approximately 2 dozen small hoe cakes
- 1 C gluten-free flour
- 1/2 C corn flour
- 1/2 C ground almonds
- 1 t baking powder
- 1 T organic powdered sugar
- 2 large eggs
- 3/4 C organic heavy cream
- 1/2 C organic milk
- 1 T freshly squeezed orange juice
- 1/2 C butter, melted
Procedure
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 butter and jam.
*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.
Fun post....I'm sorry you didn't know about our President's Day event but am glad you joined the group now.
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