Vegan Hoecakes

Originally, Native Americans cooked these on hot rocks in an open fire. They were commonly referred to as Ash Cakes. Later on, settlers from Europe adopted the recipe, cooking the cakes on the blades of their hoes in the fireplace.  For more information, check out the history of the hoecake at wikipedia and at Mount Vernon.

2 tablespoons golden ground flaxseed

6 tablespoons boiling hot water

2 cups stone-ground cornmeal

1 teaspoon aluminum-free baking powder

1/2 teaspoon sea salt

Pinch of organic sugar

2 cups boiling hot water

1 15-oz can whole corn, drained

oil for cooking (grapeseed or extra-virgin olive oil)

In a small bowl or teacup, mix 6 tablespoons hot water with ground flaxseed until thick.  Set aside.

In a mixing bowl, mix cornmeal, salt, sugar, and baking powder until combined.  Add flaxseed mixture.  Pour in 2 cups of boiling hot water.  Mix thoroughly.   Fold in corn.

Heat a cast iron skillet or heavy gauge frying pan brushed with oil on medium high heat.  Scoop small amounts of batter to form 3-4" pancakes.  When the underside is crispy brown, turn them over and cook the over side.  When both sides are crispy, brown,  transfer them to a paper-towel lined plate to drain excessive oil.  Keep them warm until served. 

Serve as an alternative to cornbread or as alternative to pancakes.  They are great for breakfast with hot maple syrup or molasses.