From The Lady & Sons Savannah Country Cookbook by Paula Deen, Random House
1 cup self-rising flour
1 cup self-rising cornmeal
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil or butter for frying
1. Mix all ingredients well, except for frying oil.
2. Heat oil in a skillet over medium heat.
3. Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 tablespoons batter per hoecake.
4. Brown until crisp; turn, and brown on other side. Drain on paper towels. Leftover batter will keep in refrigerator for up to 2 days.
Makes approximately 17 cakes.