Ingredients:
2/3 cup cornmeal.
1/3 cup self-rising flour.
1/3 cup low-fat buttermilk.
Oil for frying (consider coconut oil for a subtle hint of sweetness).
1 large egg.
Instructions:
In a mixing bowl, combine 2/3 cup of cornmeal and 1/3 cup of self-rising flour.
Gradually pour in 1/3 cup of low-fat buttermilk while stirring to form a thick batter.
Heat oil in a skillet over medium heat. Coconut oil is recommended for a touch of sweetness in the hoecakes.
Beat 1 large egg and fold it into the batter until well incorporated.
Once the oil is hot, spoon about 2 tablespoons of batter per hoecake into the skillet, allowing space between each cake.
Cook the hoecakes for 2-3 minutes on each side, or until golden brown and crispy.
Remove the hoecakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve the hoecakes warm, accompanied by your favorite toppings such as honey, maple syrup, or savory options like butter or jam.