My husband and I went down to Montgomery, Alabama for my cousins wedding a few weeks ago and I was in heaven with all of the southern cooking. My mom grew up in the south, so you could say I was raised on southern food. Grits, boiled peanuts, hoecakes, sweet tea, cornbread, buttermilk biscuits, bbq, fried chicken- you name it! So southern food has always had a special place in my heart (or stomach! 😉 ) The first morning we awoke in Montgomery I ordered a big stack of pecan hoecakes. If you have never heard of hoecakes before, you are not alone. Andrew had no clue what a hoecake was, but he sure wanted to steal a few bites when they arrived at the table! Hoecakes are basically a cornmeal pancake. In the South, the cornmeal pancakes were originally cooked on the face of a planting hoe held over an open flame. The hoes used by field hands had a wider face and made for a perfect surface for cooking these cakes. Consequently, the name, “Hoecakes” was born! Luckily for us, you no longer need a garden hoe to make these incredible pancakes. A hot cast iron skillet or a griddle works just as well. So go ahead a whip yourself up a towering stack of these delicious hoecakes. Just make sure you serve them with pats of butter and maple syrup for a breakfast that will make everyone happy!
One Year Ago: Cape Cod Wedding Weekend
Lemon-Cornmeal Blueberry Pancakes
- 1 tablespoon lemon juice from 1 lemon
- 2 cups milk
- 2 teaspoons grated lemon zest
- 1 cup unbleached all-purpose flour (5 ounces)
- 1 ½ cups yellow cornmeal (preferably stoneground)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons vegetable oil
- 1 cup fresh blueberries, rinsed and dried
- In a medium bowl , whisk together the lemon juice, milk, and zest; set aside.
- In medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Whisk egg and melted butter into milk until combined. Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
- Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.
Yields: 16 (4-inch) pancakes
Prep Time: 10 minutes
Ready In: 15 minutes
Source: Cook’s Illustrated, July 2003