Hoe Cakes (aka Johnny Cakes) - Southern Cornmeal Pancakes
Whether you call them hoe cakes or Johnny cakes, these cornmeal-based pancakes are a classic Southern staple! Add maple syrup for a sweeter breakfast, serve them alongside a bowl of chili, or top them with your favorite barbecue meats – these hoe cakes are easy, delicious, and incredibly versatile!
Servings: 20 cakes
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs beaten
- 1 cup buttermilk
- 4 tablespoons melted butter
- bacon grease or cooking oil for frying the hoe cakes on the griddle or skillet
Instructions
- Preheat griddle or skillet over medium heat. *For griddle cooking, aim for a cooking temperature of about 375℉.
- While griddle is heating, prepare the hoe cakes batter. Add all dry ingredients to a large mixing bowl, including the all-purpose flour, cornmeal, sugar, salt, baking soda, and baking powder. Mix well.
- In a separate bowl, mix together all of the wet ingredients including the buttermilk, beaten eggs, and melted butter. Then, add the wet ingredients into the dry ingredients. Mix well until just combined, but don't over mix the batter or your hoe cakes won't be as tender. The batter will be thick, similar to a cornbread, but you can add up to 2 tablespoons of water to thin the batter to your liking.
- Add about 3-4 tablespoons of bacon grease or cooking oil to the heated surface and spread it around with your spatula. Using a spoon or cookie scoop, add the batter to the hot griddle or skillet, similar to making pancakes. We used about 3-4 tablespoons of batter for each hoe cake.
- Allow the hoe cakes to cook on the first side for about 2-3 minutes, or until the edges are crispy and golden brown. Then flip to the second side and cook another 2-3 minutes until done.
- As the hoe cakes finish cooking, transfer to a plate lined with paper towels to absorb excess grease. Serve with pads of butter and syrup for breakfast, or serve as a side with savory dishes.
Notes
- Don’t over mix – When adding the wet ingredients, don’t over mix the batter or your hoe cakes will be dense rather than light and tender.
- Use a cookie scoop for spooning out batter – We always use a quick release-style cookie scoop for adding pancake batter to the griddle or skillet. This makes for evenly sized pancakes and quick, mess-free scoops.
- Add in some extras – For a savory side dish, like with chili or beans and greens, we like to add some shredded cheddar, diced green chiles, or pickled jalapeños to the batter.