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Hoecakes

1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying

Mix all ingredients together, except for the frying
oil, in a bowl until well combined. Heat the frying
oil or butter in a large skillet over medium heat.

Drop the batter into the hot skillet. Use about
2 tablespoons of batter per hoecake. Fry each hoecake
until brown and crisp; turn each hoecake with a spatula,
and then brown the other side. With a slotted spoon,
remove each hoecake to drain on a paper towel-lined plate.

Note: Leftover batter will keep in refrigerator for up to 2
days.