I’ll be completely honest here, some food bloggers may avoid this recipe for obvious reasons but I think these pancakes have a hilarious name. Now that we got that out of the way, these pancakes are my favorite. When I was younger my family and I used to go to a pancake house that served corn pancakes. They had actual corn kernels but they were the best pancakes I’ve ever had.

These remind me of those. I wanted to add corn kernels but wanted to stick to the traditional recipe. Or at least what I believe is traditional. Serve these with coffee, butter, and syrup. They’re so good.

Hoe Cakes

Serve these delicious corn-based pancakes with some warm butter and sweet syrup for a delicious breakfast.

Author: Julie
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4-6 servings
Category: Breakfast
Cuisine: American

Ingredients

1 cup all purpose flour
1 cup cornmeal
2 Tsp baking powder
pinch of salt
2 eggs
1 cup buttermilk
1/4 cup vegetable oil

Instructions

In a large bowl, whisk the eggs, vegetable oil, and buttermilk.
Add the all purpose flour, cornmeal, baking powder, and salt.
Heat a lightly buttered griddle over medium heat and then pour about 1/4 cup of batter onto the griddle.
Cook for about 2 minutes on each side and serve with butter, syrup, and enjoy!