Griddle Cakes (Hoe Cakes)

Griddle cakes or “hoecakes” date back to around the time of the Revolutionary War and even before the war. Some even believe it dates further back. So these griddle cakes have come a long way and have literally stood the test of time.

Everyone has their own way of making them; some even use molasses as the sweetener in their recipes. However, I use cane sugar, honey, or molasses in these recipes. You can use what you like. Molasses is going to give you more of an authentic taste of the original recipe from the 1700s.

In this post, I will give you the original recipe that my great-grandmother had and the variation recipe of my grandmother. You can try both and pick your favorite of the two. The original has a unique flavor and texture. So let’s get started.

INGREDIENTS: updated version

1/2 C. Flour
2 Tsp. Baking powder
1/2 Tsp. Baking soda
1 C. Cornmeal
2 Tsp Sugar ( you can also use honey or molasses)
1 Egg
3/4 C. Milk
1/4 C. Neutral oil

DIRECTIONS:

1. In a medium bowl, combine the flour, baking powder, baking soda, and cornmeal.
2. Add the oil, egg, milk, and sugar ( or honey/molasses if using) and whisk or stir to combine until the mixture is smooth. Let stand for 5 to 10 minutes.
3. In a large skillet over medium-low heat add a bit of oil. (You may have to add more in between each batch.) Once the oil is hot spoon in 2 to 3 tbsp of the batter into the hot pan.
4. Let cook for 3 to 4 minutes and flip and let cook for another 2 to 3 minutes or until golden and cooked through. Remove to a paper towel-lined plate.
5. Serve with butter and honey.

Original recipe: INGREDIENTS

2 C. Cornmeal
2 to 3 Spoonful of molasses ( about 2 to 3 tbsp)
Boiling water

DIRECTIONS:

1. Bring about 2 to 3 cups of water to a boil. Remove from heat.
2. In a large bowl stir together the cornmeal and molasses.
3. Carefully pour in the boiling water while stirring with a wooden spoon until the mixture becomes thick. It should be thick enough to shape into a patty and hold its shape but should be slightly tacky.
4. Let the mixture sit until slightly warm so it does not burn your hand when shaping. Place a large skillet over medium heat and add a bit of oil. You may have to add more oil in between batches.
5. Once cool enough to handle, scoop out about 1/3 cup of the batter and shape it into a patty. Place the patty into the hot skillet and cook for 3 to 4 minutes or until golden brown. Gently flip the patty over and cook for another 2 to 3 minutes or until golden and cooked through. Remove and place on a paper towel-lined plate.
6. Serve with butter and honey. These are a bit more “crumbly” and ” firm in texture” than the above recipe. The above recipe is more like a “pancake” texture but with the cornmeal/cornbread texture.

• Either one of these recipes goes great with any southern-style dish. You can serve them with fried chicken, with beans, or you can cook these up for breakfast and serve them with eggs. They are great with honey and butter or as a tool to dip into beans. However you serve them, they are delicious.
• Back during the Revolutionary War, these cakes were prepared on hoes. The hoes were cleaned off and the batter was made and pattied out. They were then placed on the end of a hoe ( sort of like a garden hoe) and placed over a fire to cook. We have come a long way from cooking these cakes on the end of a garden hoe to cooking them in a frying pan on a stove. You gotta love the ingenuity of the way things were done many many years ago.