• Presidential Hoecakes {Recipe}

    by  • February 16, 2012 • Featured, Holidays, Recipes, Recipes & Meals • 4 Comments

    presidential hoe cakes recipe

    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.

    hoecakes batterfermenting hoecakesafter the night hoecakes

    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.

    hoecakes recipe day twocooking hoecakeshoecakes on cast iron skillet

    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.

    honey on hoecakes

    Added to Simple Lives Thursday 83.


    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. I often wear purple and never refuse a drink.


    4 Responses to Presidential Hoecakes {Recipe}

    1. February 16, 2012 at 9:36 am

      Oh wow….that sounds wonderful!

      And, if you were ever a follower of True Blood, you know that they taste even better when fried in bacon grease. :-)

      • February 19, 2012 at 12:10 am

        I don’t follow True Blood but these would taste great fried in bacon grease!

    2. February 18, 2012 at 12:31 am

      I have both cornmeal and corn flour, so I might try this soon. Fermenting is supposed to be a healthy way to do things.

      • February 19, 2012 at 12:11 am

        Fermenting is supposed to help convert grain starches into those more readily absorbed by your body. I’m not sure that I’ve experienced that effect but I know friends who don’t tolerate gluten except when it’s fermented.

    Leave a Reply

    Your email address will not be published. Required fields are marked *