Hoe Cakes with Fiery Chili Olive Oil

Name: Hoe Cakes with Fiery Chili Olive Oil Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: 1 cp flour; 1 cp cornmeal; 2 eggs; 1-1/2 tsp baking powder; 3 tblsp powdered buttermilk; 9 fld oz water; 4 tblsp Lucini Fiery Chili Extra Virgin Olive Oil; Olive oil or butter for frying - about 2 tblsp

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 6

Ingredients

1 cp flour1 cp cornmeal2 eggs1-1/2 tsp baking powder3 tblsp powdered buttermilk9 fld oz water4 tblsp Lucini Fiery Chili Extra Virgin Olive OilOlive oil or butter for frying - about 2 tblsp

Directions

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 tablespons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and brown the other side. Remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in the refrigerator for up to two days.

Serve with honey, molasses, syrup or whatever.

Number of Servings: 6

Recipe submitted by SparkPeople user VADONSPARK.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 304.9
Total Fat: 16.6 g
Cholesterol: 71.3 mg
Sodium: 212.7 mg
Total Carbs: 33.8 g
Dietary Fiber: 2.1 g
Protein: 6.5 g

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