Hoe cakes, or Johnny cakes, are a more flavorful version of a mini pancake because of the addition of cornmeal. The name comes from the fact that in the old days in the South, they were cooked on a pan called a hoe. They're nice for breakfast or as a side dish for dinner. An added plus, they're really easy to make.
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
3-4 tablespoons sugar
1 teaspoon salt
2 large eggs
1 cup buttermilk (I used almond milk which isn't as tangy but it worked)
1/2 teaspoon vanilla
1/4 cup Butter or mild Unflavored Olive Oil, plus another 1/4 cup for frying
1/2 teaspoon nutmeg (optional)
In a medium bowl, combine the dry ingredients.
And the eggs, buttermilk, vanilla and 14 cup Butter Olive Oil and whisk to fully combine.
Heat a non-stick skillet over medium heat. Add some oil to the pan for frying. Pour in 2-3 tablespoons of the batter (I use a 1/4 cup measuring cup filled about 3/4 full).
Cook the cakes until bubbles form and pop and the bottom of the cakes are nicely browned. Flip and cook on the second side until done.
Serve with honey, sugar, syrup or our Vermont Maple Balsamic Vinegar.