Hoecakes

Available through Mount Vernon historical tours, this recipe was given out to our class.

• Ready In: 48 hrs 15 mins
• Serves: 15
• Yields: 30 small cakes

Ingredients

• 8 3⁄4 cups white cornmeal
• 1 1⁄4 teaspoons dry yeast
• 1  egg
•  warm water
•  shortening

Directions

1. Mix 4 cups of cornmeal with yeast and enough warm water to make a smooth but thick batter.
2. Let rest overnight on counter or stovetop.
3. Next morning, slowly add the rest of the cornmeal, plus the egg and again, enough warm water to make it a thick smooth batter.
4. Heat the griddle and shortening.
5. Stir each time before you pour spoonfuls of batter onto hot griddle.
6. Make SMALL pancakes and serve with butter and honey on the side.