Description
A classic Southern cornbread pancake, slightly sweet and perfect for breakfast or brunch, served with butter and syrup.
Ingredients
Scale
1 cup cornmeal
1 cup unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup sugar
1 teaspoon kosher salt
2 large eggs
4 tablespoons melted unsalted butter, plus 4 tablespoons cold for cooking
1 ¼ cup buttermilk
sugar cane syrup or maple syrup, for serving
Instructions
- Step 1: In a large mixing bowl, combine the cornmeal, flour, baking soda, baking powder, sugar, and kosher salt.
- Step 2: In a medium bowl, mix the eggs, 4 tablespoons of melted butter, and buttermilk together.
- Step 3: Add the wet ingredients to the dry ingredients and stir until the batter is smooth. Set aside for 5 minutes.
- Step 4: In a large skillet over medium heat, add 1 tablespoon of cold butter.
- Step 5: Pour ¼ cup of batter per hoecake into the skillet. Cook about 3 at a time to avoid overcrowding the pan.
- Step 6: Cook for approximately 3 minutes, flipping halfway through, until small air bubbles form on top and the hoecakes are golden brown.
- Step 7: Serve the hoecakes hot with additional butter and a drizzle of sugar cane syrup or maple syrup.
Notes
Letting the batter rest for 5 minutes allows the gluten to absorb more liquid, which creates a more tender and fluffier hoecake.
Use the remaining cold butter as needed for cooking subsequent batches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: Southern