Today is Shrove Tuesday. It is also called Fat Tuesday, Mardi Gras and Pancake Day. People around the world are celebrating the day simply by enjoying food and flavours. Lots of pancakes are being made today and at Winerist we are embracing the tradition!
The usual pancakes made with flour, eggs, milk or buttermilk probably come to mind first. There are different varieties, both sweet and savoury. One you may or may not have heard of however is a hoecake.
What are hoecakes? They are cornmeal pancakes. The name comes from how they were prepared long ago in the Southern United States. Cotton field hands would cook them on the blade of a hoe over a fire. The type of hoe used then had a wider blade than one you would find today.
Hoecakes can be served for breakfast, as a snack, or as a replacement for bread. This recipe is savory with a spicy kick from jalapenos. Bacon adds a nice saltiness. You can eat them with syrup if you like a sweet/hot combination. Pair them with bubbles aka Champagne or Sparkling, Riesling, or Pinot Noir.
Are you ready to celebrate the day? Make some Bacon Jalapeno Hoecakes and enjoy a taste of the South. Have fun and raise a glass to the wonderful people in your life. Cheers!
Bacon Jalapeno Hoecakes Recipe – makes about 15 hoecakes
- 3 slices bacon (regular thickness)
- 2 small jalapeno peppers, seeded and chopped
- Vegetable or canola oil
- 1 cup self-rising cornmeal mix
- 1 cup self-rising flour
- 1 teaspoon granulated sugar
- ¾ cup buttermilk, at room temperature
- 1/3 cup plus 1 tablespoon water
- 2 eggs, at room temperature
In a large cast iron skillet or frying pan, cook the bacon until crispy. Transfer the cooked bacon to a paper towel lined plate and cool to room temperature. Crumble the bacon once it is cooled.
In the same skillet over medium heat, sauté the chopped jalapenos in the bacon grease until slightly softened, about 2 minutes. Use a slotted spoon to remove the jalapenos from the skillet. Pour the bacon grease into a measuring cup. Add enough oil to make ¼ cup. Allow oil to cool to room temperature.
In a large bowl, add the cornmeal, flour, and sugar. Whisk to combine.
In a medium bowl, add the buttermilk, water, bacon grease/oil, and eggs. Whisk to combine.
Add the wet mixture to the cornmeal mixture. Whisk or stir until combined. Add the crumbled bacon and jalapenos and stir to combine.
In the same skillet, heat a thin layer of oil over medium heat. Drop the batter using a spoon into the heated oil, about 2 tablespoons of batter for each hoecake. You will need to do this in batches, about 3 or 4 hoecakes per batch.
Fry each hoecake until the edges are brown and a few bubbles appear on top. Use a spatula to flip the hoecakes and then brown the other side. Transfer cooked hoecakes to a paper towel lined plate. Serve immediately warm or at room temperature.
If you cannot find self-rising flour or self-rising cornmeal mix you can make your own:
Self-rising flour: 1 cup bleached all-purpose flour + ½ teaspoon salt + 1 ½ teaspoons baking powder
Self-rising cornmeal mix: 1 cup cornmeal + ½ teaspoon salt + 1 ½ teaspoons baking powder
About the author:
Renee is a self-proclaimed Domestic Goddess from the South of the USA who loves to eat, drink, and dig in the dirt. When not cooking, baking, sipping wine, and gardening, she is blogging about her adventures on Magnolia Days. Her goal is to taste the world with wines and foods from all countries. She believes a balanced diet comes from the moderation, enjoyment of all foods, and willingness to try new things.
Can’t get enough pancakes? Check out some more pancake recipes brought to you by Winerist especially for Pancake Day!