Made these for the Lughnasad altar, and they were deeeelicious slathered with butter and fig preserves.
Hoe Cakes
1 cup Bob's Red Mill Pancake mix
1 cup stone ground corn meal
1/2 cup hulled hempseed
2 tsp baking powder
1 tsp sea salt
two eggs
3 tbsp honey or syrup
3/4 c to 1 cup water
oil for griddle
Blend dry ingredients, and in a seperate bowl beat the eggs with the honey and water. Heat oil on griddle or frying pan. Quickly stir the liquids into the flours, without overmixing, and cook like pancakes, a few minutes on each side. Cakes will puff up. When both sides are browned, remove the cakes to a baking sheet. Just before serving, bake 8-1o minutes at 35o to finish cooking.
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