Ready to level up your breakfast routine? Try these delicious Buttermilk Hoe Cakes. Picture this: crispy, golden brown on the outside with a rich, buttery flavor that will tantalize your taste buds. The fluffy, airy centers and crispy edges create a perfect combination of textures that will keep you coming back for more.
4tablespoonsmelted unsalted butterplus 4 tablespoons cold for cooking
1 ¼cupbuttermilk
Optional Toppings
For sweet: sugar cane syrup, honey or maple syrup
For Savory: cheese, jalapenos, hot sauce, scallions
Instructions
In a large mixing bowl, stir together cornmeal, flour, baking soda, baking powder, sugar, and kosher salt.
In another medium bowl, mix eggs, butter and buttermilk together. Then add the wet ingredients to the dry ingredients, stir until smooth. Set aside for 5 minutes.
In a large skillet over medium heat, add 1 tablespoon of butter and pour ¼ cup of batter per hoecake, cook 3 at a time for 3 minutes, flipping halfway through until the top batter has small air bubbles. Serve hot with butter and sugar cane syrup.
STORAGE: Hoecakes are best eaten immediately but they will remain fresh for 3 days in the fridge. Keep them in a freezer safe container and freeze for 2 months. Reheat the hoecakes in the microwave for 15 seconds.