| Ryan Hoecakes 1 cup of self-rising flour
1 cup of self-rising cornmeal
2 eggs
1 tablespoon of sugar
3/4 cup of buttermilk
1/3 cup plus 1 tablespoon of water
1/4 cup of bacon grease
Oil or butter for frying |
Instructions: Mix all ingredients well except for frying oil. Heat oil in a skillet over medium heat. Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 tablespoons batter per hoecake. Brown until crisp; turn and brown on other side. Drain on paper towels. Leftover batter will keep in refrigerator for up to 2 days. Makes approximately 17 cakes |
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