Mount Vernon Hoecakes

President George Washington reportedly loved to start his day with a stack of these yeast-risen cornmeal pancakes.

1⁄2 teaspoon active dry yeast

2 1⁄2 cups white cornmeal, divided 3-4 cups lukewarm water

1⁄2 teaspoon salt

1 large egg, lightly beaten Melted butter for drizzling and

serving

Honey or maple syrup for serving

Instructions: Mix the yeast and 11⁄4 cups of the cornmeal in a large bowl. Add 1 cup of the lukewarm water, stirring to combine thoroughly. Mix in 1⁄2 cup more of the water, if needed, to give the mixture the consistency of pancake batter. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.

When ready to make the hoecakes, heat the oven to 200 degrees.

Add 1⁄2-1 cup of lukewarmwater to the batter. Stir in the salt and the egg, blending thoroughly. Gradually add the remaining 1 1⁄4 cups of cornmeal, alternating with enough additional lukewarm water to make a mixture that is the consistency of waffle batter. Cover with a towel and set aside at room temperature for 15-20 minutes.

Heat a griddle on medium-high heat and lightly grease it with lard or vegetable shortening. Preparing 1 hoecake at a time, drop a scant 1⁄4 cup of the batter onto the griddle and cook on one side for about 5 minutes, until lightly browned. With a spatula, turn the hoecake over and continue cooking another 4-5 minutes, until browned.

Place the hoecake on a platter and set it in the oven to keep warm while making the rest of the batch.

Serve the hoecakes warm, drizzled with melted butter and honey or maple syrup.

Makes 6 servings