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To: Pharmboy

Paula Deen’s Hoecakes

“”Hoecakes (serves: about 17 hoecakes)

Ingredients

1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima’s)
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying

Directions

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, by full tablespoons, 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. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days.””


10 posted on 02/14/2012 8:41:30 AM PST by iowamark (The fault, dear Brutus, is not in our stars, But in ourselves)
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To: iowamark

Great stuff...thanks much for posting!


14 posted on 02/14/2012 9:06:22 AM PST by Pharmboy (She turned me into a Newt...)
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