Serve these delicious corn cakes with butter and honey.
Hoecakes
Servings: 6
Preparation Time: 15 minutes
Ingredients:
1 and 3/4 cups GMO-tested Cónico Cremoso Cornmeal or Corn Flour
1 and 1/2 cups Einkorn Whole Grain Flour
1/4 cup Panela Whole Cane Sugar
1 and 1/2 tablespoons baking powder
1/2 teaspoon salt
2 and 1/4 cups buttermilk (substitution – milk mixed with 1 tablespoon of apple cider vinegar)
2 eggs
1/4 cup melted coconut oil
Directions:
Combine dry ingredients (cornmeal through salt) and whisk together to mix. In a separate bowl, combine wet ingredients (milk through oil) and mix together. Add wet to dry and mix together until smooth. Batter will be the consistency of pancake batter.
Drop by 1/4 cup full onto a hot skillet on low-medium heat. Flip after a few minutes when bubbles start breaking on the surface. Cook a few minutes longer, then transfer to a serving platter.
Serve with plenty of butter and honey!
Mercedes in Harpers Ferry, WV, won $100 in Healthy Traditions gift certificates for this recipe and photo! Submit your recipes and photos here!
