These are good . My Children Love them. They eat them when their were
younger and still enjoyed now too. Linda
Hoe Cakes

1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
2 eggs
1 TB sugar
3/4 cup buttermilk
1/3 cup + 1 TB water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying

Mix well all ingredients, except for the frying oil.

Heat the frying oil or butter in a medium or large skillet over medium heat.
Drop the batter, by full tablespoons, into the hot skillet. Use about 2
tablespoons of batter per hoe cake. Fry each hoe cake until brown and crisp;

turn
each hoe cake with a spatula, and then brown the other side.

With a slotted spoon, remove each hoe cake to drain on a paper towel-lined
plate. Leftover batter will keep in refrigerator for up to 2 days.

Yield: About 17 hoe cakes