This recipe is my grandma's famous "hoecakes" and they are seriously to die for

7. Continue cooking 'em for another minute or two, then remove from the skillet. Keep 'em warm in a napkin-lined basket while you cook up the rest.
Variations & Tips
- For the sweet-toothed kin, add a sprinkling of blueberries or a ripe banana to the batter for a twist on the original.
- If buttermilk's scarce, you can sour some milk with a tablespoon of vinegar or lemon juice instead; let it sit 'til it curdles a bit.
- Use a well-seasoned skillet, and don't be in a hurry to flip those cakes. Wait for them to tell you they’re ready, with their little bubbles and crispy edges.
- Hoecakes freeze well, so don’t be afraid to make extra. Just warm 'em up in a toaster or oven for a quick bite of nostalgia any time the craving hits.

Now, when you set these hoecakes on the table, I hope you'll think of Grandma, passing down her culinary legacy, just as I'm sharing it with you today. Enjoy, my dears.