Hoe Cakes
Yield: 14 (4-inch) cakes

1/2 cup self-rising flour
1/2 cup self-rising white or yellow cornmeal mix
1 egg
1/2-1 Tbsp. sugar or agave
1/4-1/3 cup buttermilk
2 Tbsp. water
2 Tbsp. oil or melted butter
Melted butter (for griddle)

Preheat the griddle to 375. Mix together the egg, sugar, buttermilk, water, and oil. Stir in the flour and cornmeal mix until smooth. Add more buttermilk if needed. The batter should look like a thick pancake batter. Melt some butter onto the griddle and place a small ice cream scoop of the hoe cake batter onto the griddle (about 1/4 cup or less). These should be about 3-4 inches in diameter. Cook for about 2-4 minutes on each side or until you start to see lots of bubbles form inside the hoe cake. Flip and cook for another 2-4 minutes. These should be crispy-crunchy and golden brown on both sides like a piece of toast. Serve with melted butter and maple syrup or with tomato marmalade and crumbled bacon or with whatever floats your boat.