Local Infusion: Hoecakes with Stone Fruit and Sorghum
Recipe by Nathan Carraba
Photos by Stephen Devries
Oftentimes mistaken for a corn plant, sorghum is a Southern staple. Syrup made from this sugar substitute is thinner than molasses and has a nutty sweetness that Southern chefs love. In recent years, chefs have exploited the limits of this grain crop, with sorghum syrup gracing breakfast tables, sauces, and even coffee.
1 cup self-rising flour
1 cup self-rising cornmeal
1 tbsp sorghum syrup, plus extra for drizzling
1/2 cup milk (whole milk or 2%)
1/3 cup yogurt
1/3 cup water
3 tbsp vegetable oil
Assorted cut stone fruit for serving (peaches, plums, nectarines)
Butter or oil for frying
In a large bowl, whisk together the first 8 ingredients, just until blended. Heat a seasoned cast iron pan over medium heat. Lightly grease the skillet, then drop the batter by 2 tbsp dollops onto the pan. Let the bottoms set and lightly crisp, then flip, roughly 2 minutes per side. Serve the hoecakes warm, with sliced stone fruit and a drizzle of sorghum syrup.