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 1 1⁄4 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 mediumhigh 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, or 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