Recipe by Chef Shaun Whitmer, The Albert
1 ¼ cup pumpkin puree (canned or fresh)
1 cup all-purpose flour
1 cup self-rising corn meal (white or yellow)
2 tbsp brown sugar
2 tbsp honey
¾ cup whole fat buttermilk
¼ cup water
¼ cup bacon grease
5 strips crispy bacon (diced small)
Combine all ingredients in a mixing bowl and mix well.
Allow the mixture to moisten by covering it with a towel for 15 minutes.
Once the mixture has settled, drop by the large spoonful into a skillet with hot bacon grease (or oil, butter, etc.) and fry over medium/medium-high heat until crispy on one side.
Flip the hoecake and allow to crisp on the other side.
Serve warm off the griddle. Chef Shaun prefers to top them with a blackberry butter or apple butter and some crispy bacon for garnish.