But on Saturday mornings, Daddy makes hoecakes.
The first time Damon heard the word “hoecake,” he laughed. It’s a pretty funny word. I think the first time either of us heard it (though on separate occasions) was visiting my parents’ cottage on the Northern Neck—their place is near a Hoecake Road.
I then learned that “hoecake” refers to a pancake-style flatbread made of cornmeal. Its name is derived from how it was traditionally prepared. Back in the day (think 18th century), fieldhands would mix up and cook the cornmeal cakes on the flat metal blade of a hoe over a fire, hence, hoecakes. I love it.
Well, once I learned that, I had to find a recipe (gluten free, but of course). At some point, Damon started making them and it became his weekend thing—I play with Oscar, Daddy makes hoecakes.
Even with a GF recipe, though, what really sells this recipe for me is that the meal is high-protein and whole grain—I don’t have a sugar slump after eating these for breakfast. Brilliant!
Without further ado:
- 1 c. Bob’s Red Mill gluten-free cornbread mix
- 1 c. buttermilk
- 1 egg
- Scant ¼ c. oil
Mix all above toppings together in a bowl. Heat a broad-bottomed skillet over medium to medium-high. Melt a little butter or oil in the pan, as you prefer. When the pan is good and hot, scoop the batter (it’ll be pretty thick) into the skillet to form 4-inch rounds—if the batter is really thick, it sometimes helps to use the back of the spoon to spread the batter out a little, but not too much. These are supposed to be pretty thick. When the bottom side of the hoecakes has reached a nice golden brown, flip the cakes to do the other side. Just like pancakes. Serve with butter and a drizzle of agave nectar or maple syrup (or whatever floats your boat). Happy hoecakes!
What’s your favorite weekend breakfast tradition?