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Cook the hoe cakes for about one to two minutes or until bubbles form on the top side. Use a pancake turner and flip them over. Cook until each side is golden brown and the edges are crispy. Use a pancake turner or spatula to remove the cakes and place them on a paper towel to drain.
Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.
Recipe: Fried Cornbread – Southern Cornmeal Hoecakes 1 1 cup self-rising flour 2 1 cup all-purpose cornmeal 3 2 teaspoons baking powder 4 1/2 teaspoon salt 5 1 tablespoon sugar, optional 6 3/4 cup buttermilk 7 1/3 cup water 8 2 large eggs, beaten 9 1/4 cup cooking oil or bacon drippings 10 1 tablespoon butter More …
About two tablespoons of batter will make a hoecake about 3 inches across. Cook the hoe cake for one to two minutes on each side or until each side is brown and the edges are crispy. Use a pancake turner or spatula to remove them and drain them on a paper towel.
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