My great-grandmother used to make what she called fry cakes. She was a very country person, so the recipe would not be fancy. Hoping some one can help.
Barb from NY
Hi Barb! I found a recipe on this site for "Grandma's Fry Cakes" : http://www.dollarman.com/recipes/cakes/ The instructions are as follows:
Grandma's fry cakes
(Makes 3 dozen.)
1 1/2 cup sugar
3 tbsp. melted butter
1 cup buttermilk
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1 tsp. soda
1 tsp. baking powder
4 cups flour, sifted
1 tsp. vanilla
Beat eggs. Add sugar, melted butter, vanilla and buttermilk.
Add dry ingredients, mix well.
Cover. Store in refrigerator overnight.
Roll dough about 1/2 inch thick, cut out. Fry in hot oil until golden brown.
By karifl (Guest Post) 07/16/2008
Here is a recipe from Paula Deen~~~~
Hoecakes Recipe courtesy Paula Deen
1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying
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.
Your Great Grama may have been talking about Johnny Cakes ... My Great Grama used to make them ... They were a filling and inexpensive food staple and the corn meal, sugar and salt were easy to store for long periods of time.
1 cup corn meal
1 teaspoon sugar
1 tbsp. salt
1/2 cup milk or water
1 lb. of bacon
Mix corn meal with sugar and salt.
Add milk or water and stir until smooth. Form into patties and set aside.
Fry bacon. Remove bacon and fry the cakes in the bacon grease until golden brown.
My grandmother used to fry bread dough in a fry pan. When the bread had risen enough to put into the pans, she would take some, about the same amount that you would cut off for a bun, and stretch it out. This she would fry in lard (but I have used oil nowadays) rather like you would fry a pancake. It would puff up and be crisp and brown, but still rather yeasty. It was NOT deep fried, like a doughnut. Just fried in a frypan. I used to love these sprinkled with sugar. One could use any bread or bun dough for this, or even frozen bread dough, that had been thawed and let rise.
TO FRY CAKES
To have fried cakes good, it is necessary that the fat should be of the right heat. When it is hot enough, it will cease to bubble, and be perfectly still. It is best to try it with a little bit of the cake to be fried. If the heat is right, the dough will rise in a few seconds to the top, and occasion a bubbling in the fat; it will swell, and the under-side quickly become brown. It should then be turned over. Cakes should be turned two or three times. The time necessary to fry them, depends on their thickness; if about as thick as the little finger, they will be done in seven or eight minutes. It is best to break open one, in order to judge.
When done, drain them well with a skimmer. If the fat is too hot, the outside will be burned before the centre is cooked at all; if too cool, they will become fat-soaked, which makes them very unhealthy and disagreeable. The fire must be carefully regulated. A person who fries cakes must attend to nothing else; the cakes, the fat, and the fire will occupy every minute. The use of many eggs prevents cakes from absorbing much fat. But they can be so made without eggs, as not to take up much fat.
From The Young Housekeeper's Friend by Mrs. [M. H.] Cornelius, Boston, 1863