Recipe: Buttermilk Cornmeal Pancakes ("Hoe Cakes")

I remember eating these often at my grandmothers' and great grandmothers' houses growing up - each time they'd never be made exactly the same, which admittedly was kinda the fun in it ;) Honey was the common accompaniment, usually fresh honey given to us by beekeepers in the family living nearby. As I got older, maple syrup or molasses would show up as an option, but I usually stuck with honey. And butter - at least a little bit :). They were usually topped with fresh sliced peaches or blueberries or blackberries from grandma's yard if served in the morning - they'd be a little less sweet and be served plain if in the evening. The version below is definitely slightly sweet. However, I don't have much of a sweet tooth, so I've reduced the sweetness down to a level I consider somewhere in between the "morning" and the "afternoon" version. I also remember cornstarch being used to add density - but I'm leaving that to the rice flour in my version (you can go with an almond or other nut flour instead of rice flour, just be prepared for a "nuttier" taste).

Buttermilk Cornmeal Pancakes ("Hoe Cakes")

Ingredients

2 cups of buttermilk

4 tbsp. of unsalted butter, melted

1 1/2 cups of cornmeal

2/3 cup of rice flour

1 1/3 tablespoons of sugar

2 teaspoons of baking powder

1/2 teaspoon of baking soda

1 teaspoon of salt

1/2 teaspoon of nutmeg

1/2 teaspoon of allspice

1 teaspoon of vanilla extract

2 large eggs, beaten

Vegetable oil cooking spray (for the griddle)

Directions

Whisk together all dry ingredients in one bowl and whisk all wet ingredients together in another bowl thoroughly. Pour the wet ingredients into the dry ingredients and whisk thoroughly until all dry ingredients are thoroughly combined into the batter. Let the batter sit in the bowl for approximately 15 minutes (this will lead to fluffier cakes).

Spray non-stick griddle or large skillet with cooking spray. Heat griddle over medium heat. Whisk the batter one last time to re-combine after resting. Once griddle is hot and slightly smoking, use a 1/3 cup measure and pour out 2 cakes into the skillet. Cook for 2 minutes on the first side, carefully flip and cook 2 minutes on the other side. Place onto a wire rack while cooking the remainder of the cakes. Top with fresh fruit, sifted confectioner's sugar, honey, molasses, or syrup of your choosing.

Makes approximately 12 - 14 cakes.