• 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?

    Hoecakes!

    No?

    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.

    About

    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.

    http://www.harmonioushomestead.com

    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.

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