Johnnycakes (Hoecakes) Recipe

Ingredients:

• 1 cup (5 oz) all-purpose flour (scoop and level to measure)
• 1 cup (5.6 oz) fine cornmeal
• 1 Tbsp granulated sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 3/4 cup buttermilk
• 2/3 cup whole milk
• 2 large eggs
• 1/4 cup rendered bacon drippings or butter, melted
• 3 1/2 Tbsp vegetable oil for skillet, divided

Instructions:

1. Place a 12-inch cast iron skillet on medium-low heat to preheat.

2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Create a well in the center of the mixture.

3. In a separate bowl, whisk the buttermilk, milk, eggs, and bacon drippings (or melted butter) until thoroughly combined.

4. Pour the buttermilk mixture into the well of the dry ingredients. Whisk until just combined, taking care not to over-mix. Let the batter rest for 1 minute.

5. Add 1 tablespoon of vegetable oil to the preheated skillet. Pour slightly heaping 1/4 cup portions of batter into the skillet to form 3 1/2-inch rounds, cooking 3 or 4 at a time. Cook until the bottoms are golden brown and the centers are cooked through, flipping once. If they brown too quickly, reduce the heat slightly.

6. Transfer the cooked Johnny cakes to a wire rack. Repeat the process with the remaining batter, adding more oil as needed. For the last batch, use about 1/2 tablespoon of oil if making only 2 cakes.

Don't forget to enjoy one of our handmade jams with your Johnnycakes!