Hoecakes With Fruit

1. 1

   Heat oven to 200 degrees.

2. 2

   Combine cornmeal and salt in a medium bowl.

3. 3

   Gradually pour in boiling water, whisking constantly.

4. 4

   Let mixture sit until cornmeal absorbs water, 5 to 10 minutes.

5. 5

   Stir in half the oil and a little more boiling water, a little at a time, until batter is pourable.

6. 6

   Fold in fruit.

7. 7

   Put a large skillet or griddle, preferably cast-iron or nonstick, over medium heat.

8. 8

   When a few drops of water dance on the surface, add a thin film of remaining oil.

9. 9

   Working in batches, spoon in batter, making any size cakes you like; they will be thinner than pancakes.

10. 10

    Cook until bubbles appear and burst on the tops, and the undersides are golden brown, 3 to 5 minutes; turn and cook on other side until golden, another 2 or 3 minutes.

11. 11

    Transfer to warm oven and continue with next batch, adding more oil to skillet if necessary.

12. 12

    Serve warm with syrup, jam or compote.

* Per serving · 4 servings · Values may vary.

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