It’s President’s Day on Monday and you know what that means, right?
According to the Mount Vernon website, hoecakes were George Washington’s standard breakfast. I figured this meant I should experiment with hoecakes for President’s Day.
The site also shares a recipe. Unfortunately it is sized for a huge crowd and sounds a little funky.
Taking inspiration from Mount Vernon, I reworked the recipe and portions to fit my family’s taste. I added a little wheat flour to give more body to the pancakes. Before cooking, I stirred in an egg for lift and richness.
The hoecake batter ferments overnight, giving a slight tang to the final pancake. The taste harkens of cornmeal mush, a rustic breakfast starch my father and I love fried.
This recipe is so simple that it only really requires three things: very fresh cornmeal (I like Carriage Hill delivered by Green B.E.A.N.), time to ferment, and sweetener. Berries, maple syrup, and molasses are all great toppings. I prefer local honey.
Added to Simple Lives Thursday 83.