Hoe cakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Stoneground cornmeal |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Sugar |
| 1 | cup | Milk |
| 1 | Egg | |
| ¼ | cup | Heavy cream |
| 2 | tablespoons | Melted, lightly browned |
| Butter | ||
| ½ | cup | Flour |
| 2 | tablespoons | Baking powder |
Directions
Bring the milk to a simmer. Stir in the cornmeal, salt and sugar. Let stand 5-10 minutes.
Stir in the egg, heavy cream and melted butter. Sift the flour and baking powder together and fold into the cornmeal. Spoon onto a lightly buttered griddle until lightly browned, flip and brown on the other side.
Yield: 18-20 3-inch pancakes
(courtesy Larry Forgione of An American Place/Beekman 1776 Tavern)