Hoecakes With Fruit
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups cornmeal (fine or medium grind)
- 1teaspoon salt
- 1½cups boiling water, more as needed
- 3tablespoons olive oil
- 1cup chopped fresh or frozen fruit (berries, apples, pears, bananas, mango or pineapple)
Nutritional analysis per serving (4 servings)
322 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 4 grams protein; 430 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 200 degrees. Combine cornmeal and salt in a medium bowl. Gradually pour in boiling water, whisking constantly. Let mixture sit until cornmeal absorbs water, 5 to 10 minutes. Stir in half the oil and a little more boiling water, a little at a time, until batter is pourable. Fold in fruit.
- Step 2
Put a large skillet or griddle, preferably cast-iron or nonstick, over medium heat. When a few drops of water dance on the surface, add a thin film of remaining oil. Working in batches, spoon in batter, making any size cakes you like; they will be thinner than pancakes. Cook until bubbles appear and burst on the tops, and the undersides are golden brown, 3 to 5 minutes; turn and cook on other side until golden, another 2 or 3 minutes. Transfer to warm oven and continue with next batch, adding more oil to skillet if necessary. Serve warm with syrup, jam or compote.
Private Notes
Comments
Delicious idea, but the batter adhered like crazy glue to my well-seasoned, lightly oiled cast iron skillet. I tried scraping the top off and flipping that but the problem happened again. I'm sure there's a way around this but I haven't found it yet.
To all those complaining about sticking...the key to these is having a *hot* pan and keeping them small (2-3” across). Tip from a Rhode Islander who’s been making johnnycakes (similar) for many years.
I was nervous to try these after reading about others' difficulties, but I have successfully made them twice now and found no problems. A few things I think helped:
1. Carefully time how long the cornmeal sits to absorb the water.
2. Boil the water in a kettle & keep it boiling for the 2nd addition.
3. Measure the oil: half in the batter, half to cook with.
4. A non stick electric griddle worked a bit better than cast iron
5. Don't try to flip too early!
Hope that helps!
If you have a hot griddle, and you let them cook for longer than you think you should, and you use a swift movement with the spatula to get under them, there’s no sticking. I didn’t even use oil on the griddle. And I substituted the oil in the recipe for applesauce to make it WFPB no oil. Delicious.
These worked out great for me but I added one egg to the recipe.
To all those complaining about sticking...the key to these is having a *hot* pan and keeping them small (2-3” across). Tip from a Rhode Islander who’s been making johnnycakes (similar) for many years.
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