Yield: Ten to twelve 3- to 4-inch hoecakes
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Water, boiling | 160 | ¾ cup |
| Grits, instant or regular | 160 | 1 cup + 1 tablespoon |
| Butter, unsalted | 28 | 2 tablespoons |
| Cornmeal, yellow | 28 | heaping 3 tablespoons |
| Sugar | 28 | scant 2 tablespoons |
| Baking powder | 4 | 1 teaspoon |
| Salt, fine | 3 | ½ teaspoon |
| Egg, large | 50 | 1 |
| Buttermilk | 125 | ½ cup + 1 tablespoon |
| Butter, for greasing the pan or griddle |
PREPARE
Combine the boiling water, grits, and 2 tablespoons butter in a bowl and stir thoroughly.
While the grits soak up the water, gather and measure the remaining ingredients.
MIX
In a small bowl, whisk together the cornmeal, sugar, baking powder, and salt.
In a medium bowl, whisk together the egg and buttermilk, then add the soaked grits and butter mixture. Stir until smooth.
Add the dry ingredients and stir until smooth.
Set the batter aside to rest while you preheat an electric griddle to 350°F, or heat a frying pan over medium heat.
COOKING
Rub a small amount of butter over your griddle or frying pan. Use a paper towel to fully distribute it and remove any excess.
Using a scant ¼-cup measure, drop the batter onto the griddle or frying pan, spreading it into 3- to 4-inch circles with the bottom of the cup if necessary.
As there is no gluten, these cakes are very tender. Flip gently when the edges are set and the cakes hold their shape. Cook for an additional 1 to 2 minutes on the second side. Repeat with the remaining batter.
Enjoy with molasses, maple syrup, honey, or fresh jam!