Recipe courtesy of Louisiana Kitchen & Culture
Makes about 16 3-inch hoe cakes
Place a lightly oiled skillet, preferably cast- iron, over medium heat.
While the skillet heats, combine flour, cornmeal, sugar, salt, baking soda, and baking powder in a mixing bowl. Add eggs, buttermilk, and melted butter; whisk until smooth. Drop the batter, about 2 tablespoons per portion, onto heated skillet and cook, turning once, until golden brown on both sides. Serve hot.
Note: If buttermilk isn’t available, use sweet milk. Eliminate the baking soda and increase baking powder to 1½ teaspoons.