Savannah Hoe Cakes - cooking recipe

Ingredients

1 cup self-rising flour
1 cup self-rising cornmeal
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup water
1 tablespoon water
1/4 cup vegetable oil
oil, butter or clarified margarine, for frying

Preparation

Mix all ingredients together, except for the frying oil, in a bowl until well combined.
Heat the frying oil or butter in a large skillet over medium heat. Drop the batter 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 then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.
Note: Leftover batter will keep in refrigerator for up to 2 days.