George Washington’s Hoecakes with Honey Butter

My daughter came home with this recipe (presumably copyright attribution to George Washington?) for hoecakes and mentioned that her teacher would like me to make them for the class.  I am generally happy to do so because she has severe food allergies and if I don’t make it, it’s virtually impossible for her to participate in school parties or food activities.  So, I set out today to make hoecakes for 30.  The recipe is quite easy and I have even made it for the kids on a weekday morning when we were especially efficient getting ready (seriously, you can easily do it in 10 or 15 minutes).  And like most pancakes, it takes no longer to make them from scratch than it does from a “mix.”

I think they are especially good when made with a heartier, stone-ground cornmeal and served with honey butter and a drizzle of honey.  Although, maple syrup is great too…  And I have modified the recipe to make them entirely whole grain.   So, first the honey butter recipe.

Honey Butter (makes about 1 cup)

1 stick salted butter (if using unsalted, add a pinch of salt), softened
1/2 cup of honey (preferably local)

Cream softened butter and honey in medium bowl using a mixer. (could do it by hand, although it wouldn’t be as fluffy)  Mix until light and fluffy and serve in this softened state.  If doing ahead, set out to soften for an hour or so before you need it.

Cornmeal Hoecakes

(allegedly George Washington’s Favorite Breakfast)

1 cup white whole wheat flour
1 cup stoneground cornmeal
1 tsp salt
2 tsp baking powder
2 eggs
1 1/2 cups milk
1/4 cup mild flavored oil (like canola)

Mix dry ingredients — flour, cornmeal, salt, and baking powder in large bowl and set aside.  In a medium bowl, whisk together wet ingredients — eggs, milk, and oil.  Slowly mix wet ingredients into dry ingredients with a large whisk.  Mix until smooth, making sure all lumps are gone (but don’t overmix).  Let batter sit for 5 minutes or so (whole wheat flours usually require a little extra time to absorb liquid).  Meanwhile, heat griddle or large saute pan on medium heat and melt a bit of butter to grease the pan.  Ladle hoecakes onto preheated and greased griddle or pan, giving yourself enough room so they don’t run together and you can flip easily.  (This batter is a little thinner than some pancake batter.)  Cook for about 1-2 minutes on first side until they are golden brown.  Flip and cook 1-2 minutes more til golden on second side and nicely puffed.  Serve hot with a dollop of honey butter, a drizzle of honey, or maple syrup.