This New England staple is typically seen as a cousin to the Southern version of hoecakes. They’re great on their own or paired with Greek yogurt and fresh berries for a range of flavors.
- Yield: Serves 4–6
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- ½ cup whole wheat flour
- 1 cup self-rising cornmeal
- 1 teaspoon baking powder
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- 2 large eggs, lightly beaten
- 1 cup buttermilk
- 1 tablespoon unsalted butter, melted
- 2 teaspoons vanilla extract
- Greek yogurt and fresh berries for topping
- In a large bowl, combine the ﬂour, cornmeal, baking powder, sugar, and salt.
- Whisk in the eggs, buttermilk, butter, and vanilla.
- Coat a griddle or skillet with cooking spray and heat over medium-high heat.
- Drop about ¼ cup of the batter per cake onto the griddle and cook for 2 to 3 minutes per side until golden brown.
- Serve with Greek yogurt and fresh berries.