Hoover’s Purple Hull Hoe Cakes

Austin-based Hoover’s Cooking (hooverscooking.com) is a regular vendor at the annual Purple Hull festival in Shankleville), serving heaps of hot hoe cakes to festival visitors. Hoe cakes are named for how these pancakes were originally cooked: poured onto a hoe and held over a wood fire until cooked.
June 17, 2016

Preparation

In a mixing bowl, add all dry ingredients (cornmeal, flour, baking powder, salt and sugar). Mix and stir in milk.

Continue to stir and mix in the eggs, 1 by 1 and mix thoroughly until the mixture is a smooth batter. Mix in the melted butter until completely incorporated. Finally, mix in the purple hull peas.

Refrigerate batter overnight (or at least 6 hours).

Note: Batter will thicken overnight. Prior to using, add enough milk to thin to original batter texture.

Using a griddle or cast-iron skillet over high to medium heat, add a ladle of batter and cook like pancakes: When the pan-side is browning, flip to cook the other side. Repeat until all batter is finished. Keep hoe cakes warm.

Serve with butter, syrup and/or powdered sugar.

Ingredients

  • 1 cup cornmeal
  • 1 cup plain flour
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ cup + 3 tablespoons sugar
  • 4 eggs, beaten
  • 1 cup milk
  • ½ cup + 1 tablespoon melted butter
  • 1 cup cooked purple hull peas
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60