Brunch

Hoe Cakes with Fiery Chili Olive Oil is for Breakfast.

Hoe Cakes with Fiery Chili Olive Oil takes 5 minutes to prepare.

Hoe Cakes with Fiery Chili Olive Oil takes 15 minutes to cook.

Hoe Cakes with Fiery Chili Olive Oil makes 6 servings.

The ingredients for Hoe Cakes with Fiery Chili Olive Oil are:

1 cp flour
1 cp cornmeal
2 eggs
1-1/2 tsp baking powder
3 tblsp powdered buttermilk
9 fld oz water
4 tblsp Lucini Fiery Chili Extra Virgin Olive Oil
Olive oil or butter for frying - about 2 tblsp

Here is how you make Hoe Cakes with Fiery Chili Olive Oil:

Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespons, 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 brown the other side. Remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in the refrigerator for up to two days.Serve with honey, molasses, syrup or whatever.Number of Servings: 6Recipe submitted by SparkPeople user VADONSPARK.

The nutritional information for Hoe Cakes with Fiery Chili Olive Oil is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 304.9

• Total Fat: 16.6 g
• Cholesterol: 71.3 mg
• Sodium: 212.7 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 2.1 g
• Protein: 6.5 g

The dietary needs meet for Hoe Cakes with Fiery Chili Olive Oil is Vegetarian