PersonalPoints™ per serving
Hoecakes are like individual cornbread pancakes. Named for the iron griddle (not the gardening tool!) called a hoe that was originally used to cook them, they are perfect as is with a splash of maple syrup. They are also perfect when used to mop up delicious sauces or to serve alongside any saucy meal, like stews, rice and beans, and hearty soups.
2 large egg(s), beaten
Packed light brown sugar
1 Tbsp, or 2 tbsp fresh chives
- In large bowl, whisk cornmeal, flour, baking powder, and salt. Whisk in buttermilk, eggs, sugar, and chives.
- Coat large cast-iron skillet with nonstick spray and heat over medium. Working in 2 batches of 5 hoecakes each, drop 1 heaping tbsp batter into skillet, spacing batter 2 inches apart, and cook until edges are golden and crispy, 1 to 2 minutes per side. (Watch pan to prevent burning.)
- Serving size: one 21⁄2-inch hoecake