Hoe cakes, also known as cornmeal pancakes, are basically a pancake that is typically made with a equal parts flour and cornmeal. They get their name from way back in the day when they were cooked on hoe over a fire. These little treats were George Washington’s breakfast of choice and he enjoyed them with honey. I like mine with raw agave or maple syrup and vegan Earth Balance (note: the Whipped one tastes like butter and is much better than the Original).
Makes 3-4 small hoe cakes
1/4 cup almond milk
2 tsp fresh lemon juice
1/4 cup cornmeal
1/4 cup flour (I use half whole wheat and oat flour)
1 tsp baking powder
1/4 tsp salt
2 Tbsp unsweetened applesauce
1 Tbsp agave nectar or maple syrup
Recommended: use a cast iron skillet and set on burner over medium heat to allow it to heat while you mix ingredients.
Measure your almond milk in a measuring cup and then add the lemon juice. Give it a stir and set aside.
For each cake add about 2 tablespoons of batter to lightly oiled, heated skillet. Spread out to form a small circle. Let cook about 4 minutes (will depend on how hot your skillet is) or until the edges start to dry and crust. Flip and cook about 3-4 more minutes.