Saturday, May 11, 2013
Whether you call them hoe cakes, johnny cakes, corn cakes, or arepas, these corn pancakes are simply delicious. They are a fine accompaniment to a fresh vegetable plate, especially good with greens and beans. The leftovers are delightful, reheated the next morning with syrup or jam. Always serve them with plenty of butter.
1 1/2 cups self-rising cornmeal mix
1 Tbsp. sugar
1 egg, lightly beaten
3/4 cup milk
Heat black iron skillet over medium to medium-low heat. In a mixing bowl, combine the cornmeal mix, sugar, beaten egg, and milk. Stir together well but don't over mix; it's fine if the batter is slightly lumpy.
Melt about 3 tablespoons of butter in the heated skillet. If the butter melts too quickly and hisses, lower the heat. Pour 2 tablespoons of the melted butter into the batter and stir quickly to combine.
Pour about 1/8 cupful of batter for each cake into the heated pan. Once the hoe cake's surface is filled with bubbles and the bottom is brown, flip the pancakes. Continue until all batter is used, keeping the finished cakes warm in the oven.