HOE CAKES:
In Season 1, Episode 6 of Food52’s Behind the Recipe, Millie Peartree chats with food historian Scott Alves Barton about the origins of Hoe Cakes. This is a dish that goes by many different names, like Johnny Cakes, and there are several different ways to both make and serve it. Situated at the perfect halfway point between pancakes and cornbread, you can serve them up sweet with maple syrup like Millie, savory as a base for your greens, or any way you like!

CHAPTERS:
00:00 - Introduction
00:18 - The Dry Ingredients
00:54 - History with Scott
02:44 - The Wet Ingredients
04:21 - History with Scott
06:15 - Fry the Hoe Cakes
06:55 - Taste Test!

MORE FROM THIS VIDEO:
Get the full recipe on Food52.com here: [ Ссылка ]

PRODUCTS FEATURED IN THIS VIDEO:
Mason Cash Cane Mixing Bowl: [ Ссылка ]
Staub Cast Iron Skillet: [ Ссылка ]

MORE ABOUT BEHIND THE RECIPE:
Inspired by her upbringing in the American South, Chef Millie Peartree shares the recipes that she most loves to make, along with the rich and fascinating history behind them. Watch more here: [ Ссылка ]

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RELATED VIDEOS:
Visit Kansas City’s Best BBQ Joints with Erin McDowell: [ Ссылка ]
The Best Sweet Potato Cornbread: [ Ссылка ]

WATCH MORE VIDEOS WITH MILLIE PEARTREE:
The Story of Jamaican Bully Beef: [ Ссылка ]
The History of Puerto Rican Bacalaítos: [ Ссылка ]

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