Sophia Roe's Corn Hoecakes & Calabrian Honey Butter Maple Syrup
- 3/4 Cup All-Purpose Flour
- 1 1/4 Cup Cornmeal
- 2 Eggs (Or 2 Chia Eggs Using 2 Tbsp Chia Seeds Mixed With 6 Tbsp of Water)
- 3 Tsp Baking Powder
- 3/4 Cup Buttermilk (Or 3/4 Cup of Plant-Based Milk with 1 Tbsp Lemon Juice or Vinegar)
- 1/4 Cup Water
- 1 Tsp Salt
- 1 Tbsp Vanilla
- 2 Tbsp Maple Syrup
- 1/3 Cup Melted Butter
- Olive Oil for Cooking
Calabrian Honey Butter Maple Syrup
- 1/3 Cup Honey
- 1/2 Cup Maple Syrup
- 1 Tbsp Calabrian Chili Paste
- 3/4 Tsp Salt
- 2 Tbsp Melted Butter
Step 1: Mix all dry ingredients in a large bowl
Step 2: Mix all wet ingredients into a separate large bowl with a whisk. Add melted butter last so it has a second to cool.
Step 3: Make a hole in center of the dry ingredients & pour fully mixed wet ingredients into center. As you pour, start to mix as well to help incorporate. The process is complete when wet and dry ingredients are fully mixed together. The batter should be a thick and smooth batter.
Step 4: Rest batter for 20-30 minutes. While batter is resting. You can make the Calabrian honey butter maple syrup by simply adding all of the ingredients into a bowl, and whisking until incorporated (you can do this in a small pot on low for a warm syrup that’s absolutely delicious)
Step 5: To make the hoecakes, add neutral oil to a griddle or pan over medium heat then add 3-4 tbsps of batter to the pan, when hoecake has nice light brown edges and some tiny air bubbles on the uncooked side, flip the corn hoecake.
Step 6: Once you’ve made desired amount of hoecakes, pour your Calabrian honey butter maple syrup all over them and enjoy!