American Revolutionary Eats: American Hoecake

It was said that Hoecakes were among George Washington's favorite foods. According to his step-granddaughter Nelly Custis... he ate them "swimming in butter and honey" every morning.

The original Hoecake recipe is still used at Mount Vernon, one of our National Treasures. And in the book, Dining with the Washingtons , it includes the Hoecake recipe, as recorded by Martha Washington's granddaughter.

Hoecakes are basically a pancake that is made with corn, instead of wheat flour (a Colonial Cornmeal Pancake, so to speak). The name originated from the method on how these cakes were originally prepared : being baked on a hoe that was heated in a fire.

I leavened with yeast, as the ones George Washington would have eaten... would have been prepared this way. (So the batter will have to rest overnight. Allow about 8 hours.)

You will require the following Ingredients :

1 1/4 teaspoons of Active Dry Yeast
8 3/4 Cups of White Cornmeal
Warm Water (Not Hot)
1/2 teaspoon of Salt
1 Large Egg, Beaten
Butter and Honey to serve

Now, on to the directions:

In a Large container, mix together 4 Cups of the white cornmeal, 1 1/4 teaspoons of the dry yeast, and enough warm water to give the mixture the consistency of pancake batter (about 3 to 4 Cups should do).
Cover and set on top of the stove or counter overnight.
In the morning, Gradually add the remaining Cornmeal (4 3/4 Cups), 1 beaten egg, and again, enough warm water to give the mixture the consistency of a pancake batter (about 3 to 4 cups).
Cover and set aside for about 15 to 20 minutes.
Add cooking grease to a griddle or skillet (I used bacon grease), getting the pan nice and hot.
Pour the batter by the spoonfuls, onto the hot pan, in the form of cakes.
Brown the Hoecake on each side.
Serve with honey and butter (You can even use Maple Syrup if you wish)