Vegetarian Recipes Tested From Kara's Kitchen

HOE CAKES with Molasses Soy Butter

Ingredients

• 2/3 cup water
• 1 teaspoon featherweight baking power
• 1/2 teaspoon fructose
• 1 cup finely ground yellow cornmeal
• 1 cup bread flour
• 1/2 teaspoon sea salt
• 1/3 cup soy buttermilk (follow directions in Dumpling recipe)
• 4 tablespoons butter, divided
• Hot Molasses Butter, recipe follows

Directions

Combine the cornmeal, flour, salt, baking powder and fructose sugar in a large bowl. Combine the buttermilk and flour mixture. Add water slowly as needed to make batter a little thicker than pancake batter!! All water may not be needed!! Mix well.

In a large nonstick skillet over high heat, add 1/3 of the oil and heat until hot. Ladle 2 ounces of batter per cake into the pan, cook for 2 to 3 minutes, flip, and cook for 2 minutes more. Remove the cake to a towel lined plate. Repeat with the remaining batter, adding additional oil per batch. Arrange the hoe cakes on a serving platter and serve immediately with Hot Molasses Butter.

Hot Molasses Butter:

• 1/2 c soy butter, room temperature (after making...store extra mixture for later use)
• 1/8 teaspoon cayenne pepper
• 1 tablespoon unsulphured, dark molasses

In a small bowl, beat the soy butter until light and creamy. Add the salt, cayenne, and molasses and mix well.

A Tip: If you have time, turn the butter mixture out onto a piece of plastic wrap and form it into a cylinder. Wrap tightly and refrigerate until firm, about 1 hour. Slice into 1/4-inch rounds and serve with Hoe Cakes...Or Just Spread On While Hot!! Oh So Great!!