Journal



#2,128 Gilmore News + Hoe Cakes.

First of all, stop the presses because this happened:

I can’t overstate how excited I am about this. If you haven’t watched every episode already, the time is NOW, friend.

In other news, as the cold weather seems to be here for an extended stay finally, I’m really ramping up all my coziest behaviors and it makes me feel so incredibly happy.

It’s wild how all year long I daydream about October and November coming… Then it finally comes and it feels like it’s gone in a flash. I’m trying to really savor it this go-round by underscheduling myself, undercommitting and over homebodying. This is a luxury I’ve never experienced and so far, it’s pretty amazing. That includes eating at home more, which tonight meant feeling like I’d won the lottery when I discovered enough ranch stew in the freezer for two and all the ingredients necessary to make the best hoe cakes I’ve ever tasted. They’ve always been my favorite treat at Romie’s Grocery, and are called that (so I’ve read) because they could be mixed up and cooked on a garden hoe over a hot fire during the Great Depression. I’ve got to share the recipe with you, so go ahead and use your ‘pin it’ button. You’re going to LOVE them.

 Hoe Cakes


Ingredients:
1 cup of self-rising flour
1 cup of white cornmeal
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tbl. sugar
1/2 stick of butter (melted)
1 egg
1 1/3 cup of buttermilk


Mix that all together really well and pour a couple teaspoons of canola or vegetable oil into a non-stick skillet over medium heat. Pour a pancake-size amount of batter into the skillet and when it starts to make bubbles in the middle and get firm around the edges, flip it gently. Only flip it once! Add the oil before each new hoe cake. They should be a little fried and crispy, but not greasy. Serve hot with a hearty stew and try not to eat them all by yourself.