HOECAKES WITH FRUIT
Provided by Mark Bittman
Categories breakfast, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 200 degrees. Combine cornmeal and salt in a medium bowl. Gradually pour in boiling water, whisking constantly. Let mixture sit until cornmeal absorbs water, 5 to 10 minutes. Stir in half the oil and a little more boiling water, a little at a time, until batter is pourable. Fold in fruit.
- Put a large skillet or griddle, preferably cast-iron or nonstick, over medium heat. When a few drops of water dance on the surface, add a thin film of remaining oil. Working in batches, spoon in batter, making any size cakes you like; they will be thinner than pancakes. Cook until bubbles appear and burst on the tops, and the undersides are golden brown, 3 to 5 minutes; turn and cook on other side until golden, another 2 or 3 minutes. Transfer to warm oven and continue with next batch, adding more oil to skillet if necessary. Serve warm with syrup, jam or compote.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 431 milligrams, Sugar 4 grams
HOECAKES
These cornmeal and buttermilk cakes are the perfect side dish for a classic Southern meal.
Provided by Deborah Harroun
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In another bowl, beat eggs, buttermilk, water and 1/4 cup oil with whisk. Add to dry ingredients; stir just until combined.
- In cast-iron or other heavy skillet, heat about 2 tablespoons oil over medium heat. For each hoecake, pour about 1/4 cup batter into hot skillet. Cook until browned on both sides. Repeat with remaining batter, adding more oil to skillet as needed.
Nutrition Facts : ServingSize 1 Serving
SWEET 'N' CORNY HOECAKES
Provided by Sunny Anderson
Time 35m
Yield 14 hoecakes
Number Of Ingredients 10
Steps:
- In a large bowl combine flour, cornmeal, sugar, baking powder, and 1 teaspoon salt.
- In a medium bowl, whisk the thawed corn, egg, milk, and vegetable oil. Pour into the bowl with the dry ingredients and combine. Allow to rest for 5 minutes.
- Preheat the oven to 200 degrees F.
- In a cast iron pan on medium-high heat, add enough vegetable oil to fill the pan about 1/2-inch deep. When the oil begins to swirl, add the batter in batches to the pan using a small ice cream scoop or 1/4 cup measure to make each hoecake. Gently spread into a circle, if needed. Flip the hoecakes when the air pockets begin to pop on the surface of the batter and a peek underneath the cake reveals a golden rim and surface, about 2 minutes.
- Once the second side is golden brown, transfer the hoecakes to a baking sheet in a warm oven and continue making the rest. Serve with maple syrup.
HOECAKES
Hoecakes were originally a mainstay of field hands, who cooked them, not surprisingly, on their hoes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about 10 small pancakes
Number Of Ingredients 10
Steps:
- Stir together cornmeal, flour, sugar, salt, and baking soda in a medium bowl. Add buttermilk, eggs, and 4 tablespoons oil; whisk until smooth.
- Heat a large skillet over medium heat until hot. Add remaining tablespoon oil; swirl to coat, and heat until a drop of batter sizzles upon contact. Working in batches, pour 1/3 cup batter per cake into skillet. Cook, turning once, until golden and cooked through, about 4 minutes.
- Repeat with remaining batter (add more oil if needed, and reduce heat if sides brown too quickly). Serve immediately, topped with butter and honey.
More about "hoecakes with fruit recipes"
SOUTHERN HOE CAKES - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
5/5 (3)Total Time 15 minsCategory Breakfast, Brunch, Side DishCalories 260 per serving
- To fry: Heat equal parts, oil and butter over medium-high heat in a large non stick pan or griddle. (Depending on size of pan, 1 Tbsp oil and 1 Tbsp butter.)
- Add approximately 1/4 - 1/3 cup batter forming into even size rounds. Cook in batches for about 2 minutes per side, or until golden and puffed. Add additional oil and butter for each batch. Remove to a platter and keep warm.
HOE CAKES ("JOHNNY CAKES") - THE SEASONED MOM
From theseasonedmom.com
4.6/5 (5)Total Time 20 minsCategory Breakfast, Side DishCalories 91 per serving
- To prepare the batter, in a large bowl, whisk together cornmeal, flour, baking powder, sugar and salt.
- In a large liquid measuring cup, combine eggs, buttermilk and water. Whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
- To fry the griddle cakes, heat the oil in a cast iron skillet over medium heat. Ladle ¼ cup of batter onto the hot skillet. Repeat with additional batter, working in batches so that you don’t overcrowd the pan.
HOECAKES · GEORGE WASHINGTON'S MOUNT VERNON
From mountvernon.org
HOECAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HOECAKES - THE SOUTHERN CORNMEAL PANCAKE RECIPE
From southerneatsandgoodies.com
HOECAKES - CHEF MARCUS SAMUELSSON
From marcussamuelsson.com
SOUTHERN-STYLE DUTCH OVEN HOECAKES RECIPE | ALTON …
From altonbrown.com
5/5 (3)Total Time 45 minsCategory Breads
- Add the cornmeal, baking powder, salt, egg, and water to a bowl and stir to combine. Once mixed, stir in the corn. The mixture should be the consistency of pancake batter.
- For stovetop cooking: Place a cast iron griddle over medium heat. Brush with oil and heat until shimmering. Pour enough batter (about 2 tablespoons) onto the griddle to form a 4-inch round. (Depending on the size of your griddle, you can cook more than one cake at a time.) Cook until brown on both sides, 2 to 3 minutes per side. Serve immediately or transfer to a warm (200°F) oven until all of the cakes are done.
- For cooking outdoors: Heat coals in a chimney starter until hot and ashy. Using an outdoor Dutch oven with feet, turn the oven upside down. Place 22 hot, ashy coals on the bottom of the inverted oven. Lay the lid upside-down on top of the Dutch oven feet and over the coals and let heat for 10 minutes.
- Brush the lid with oil and heat until shimmering. Pour enough batter onto the lid to form a 4-inch round, approximately 2 tablespoons. (Depending on the size of your lid, you can cook more than one cake at a time.) Cook until brown on both sides, 2 to 3 minutes per side. Serve immediately.
SWEET HOECAKES WITH BLACKBERRY RUM SAUCE | THE NOVICE CHEF
From thenovicechefblog.com
5/5 (1)Total Time 35 minsCategory Breakfast IdeasPublished Aug 28, 2020
YOTAM OTTOLENGHI’S RECIPES FOR COOKING WITH SUMMER FRUIT
From theguardian.com
5 STRAWBERRY RECIPES THAT EMBRACE THE FRUIT’S SAVORY SIDE
From washingtonpost.com
WHOLE WHEAT HOECAKES WITH FRUIT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOECAKES WITH FRUIT RECIPE - PINTEREST
From pinterest.com
BEST CAKES WITH FRUIT {20+ CAKE RECIPES!} | LIL' LUNA
From lilluna.com
HOECAKES WITH FRUIT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
'TRUE BLOOD'S' HOLY HOECAKES - SERIOUS EATS
From seriouseats.com
HOECAKES - TRADITIONAL SOUTHERN RECIPE | 196 FLAVORS
From 196flavors.com
HOT WATER HOECAKES - MARTHA WHITE
From marthawhite.com
JOHNNY CAKES (HOECAKES) - COOKING CLASSY
From cookingclassy.com
HOECAKES RECIPE - PAULA DEEN
From pauladeen.com
HOECAKES (A.K.A. JOHNNY CAKES) - CALL 'EM ANYTHING, THEY'RE …
From unclejerryskitchen.com
BEST SUMMER PASTA RECIPES - THE NEW YORK TIMES
From nytimes.com
LACE HOECAKES (SKILLET CORNCAKES WITH SORGHUM BUTTER) RECIPE
From today.com
CHECK YOUR FREEZERS—FDA ANNOUNCED A MASSIVE FROZEN FRUIT …
From allrecipes.com
You'll also love