Instructions: Mix all ingredients well except for frying oil. Heat oil in a skillet over medium heat. Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 tablespoons batter per hoecake. Brown until crisp; turn and brown on other side. Drain on paper towels. Leftover batter will keep in refrigerator for up to 2 days.

Yields approximately 17 cakes

Savannah Country Cooking Paula H. Deen delights with this sampling of some of Savannahs best dishes.

Southern Fried Chicken Hoecakes Peach Cobbler Cheese Biscuits

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