Presidential Hoecakes {Recipe}
by Rachel Tayse • February 16, 2012 • Featured, Holidays, Recipes, Recipes & Meals • 4 Comments
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.
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.
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.
Ingredients
Added to Simple Lives Thursday 83.
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.
I don’t follow True Blood but these would taste great fried in bacon grease!
I have both cornmeal and corn flour, so I might try this soon. Fermenting is supposed to be a healthy way to do things.
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.