Hoe Cakes

Hoe cakes are corn pancakes. They are called "hoe cakes," because a hoe was used to remove them from the fireplace in the old old old days. We like to eat them on Presidents' Day.

Hoe cakes are very good with honey. Honey is full of healthy vitamins and minerals. In fact, it's the only food which contains all the substances necessary to sustain life, including water. You can put butter on them, but I like them better without it.

Hoe Cakes (originally from a Martha Stewart recipe)
Makes about 10 small pancakes

1-1/2 cups yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
1 tsp. salt
1 tsp. baking soda
1-1/2 cups buttermilk (To sour regular milk, put 2 Tbsp white vinegar in a measuring cup, then top off with milk to 1-1/2 cups. Let sit for 5 minutes.)
2 large eggs (If desired, substitute with 1 large banana, mashed)
5 Tbsp corn oil, plus extra if needed
Unsalted butter for serving (if desired)
Honey for serving (if desired)

1. Stir together cornmeal, flour, sugar, salt, and baking soda in a medium bowl. Add buttermilk, eggs (or bananas), and 4 Tbsp oil. Whisk until smooth.

2. Heat a large skillet over medium heat until hot. Add remaining tablespoon of oil; swirl to coat, and heat until a drop of batter sizzles on contact. Working batches, pour 1/3 cup batter per cake onto skillet. Cook, turning once, until golden and cooked through, about 4 minutes.

3. Repeat with remaining batter (add more oil if needed, and reduce heat if sides brown too quickly). Serve immediately.

Don't worry if they come out very dark the first time; it happened with us, too.

You can freeze extra hoe cakes, and pop in the microwave or toaster to reheat. I don't think they taste as good, but they're still all right to eat.