With a little bit of sweet and savory in every bite, these chewy-on-the-inside, crispy-on-the-outside Southern-style cakes are griddled to perfection.
Bacon-Blueberry Hoecakes with Bacon Butter
Makes about 14
- 10 slices thick-cut bacon, finely chopped
- ¼ cup salted butter, softened
- 1 cup self-rising flour
- 1 cup self-rising yellow cornmeal mix
- ¾ cup whole buttermilk
- ⅓ cup water
- 2 large eggs, lightly beaten
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries, plus more for serving Maple syrup, to serve
- In a 12-inch cast-iron skillet, cook bacon over medium-low heat, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, remove bacon, and let drain on paper towels. Pour off drippings into a small bowl; reserve.
- In a small bowl, stir together ¼ cup cooked bacon and softened butter; reserve.
- In a large bowl, whisk together flour, cornmeal mix, and remaining chopped bacon. In a medium bowl, whisk together buttermilk, ⅓ cup water, eggs, maple syrup, and vanilla. Make a well in center of flour mixture; stir in buttermilk mixture until well combined. Gently fold in blueberries.
- In same skillet, heat 3 tablespoons reserved bacon drippings over medium heat. Drop batter by 2 tablespoonfuls into hot drippings; cook until bottom is browned and crisp, 2 to 3 minutes. Turn and cook until bottom is browned, about 2 minutes more. Let hoecakes drain briefly on paper towels. Repeat with remaining drippings and remaining batter. Serve with bacon butter, maple syrup, and blueberries.