I have a favorite cookbook titled “Beyond Grits and Gravy.”  It is compiled by Gwen McKee and Barbara Mosley.  They are the authors and editors of the Best of the Best State Cookbook series and Recipe Hall of Fame Collection.  I have several of their cookbooks, all outstanding.  In this book, they have researched and selected traditional recipes from favorite southern cookbooks, their families, friends and their own personal favorites.

I often enjoy having breakfast for supper.  I prepared these Hot Cakes from the book for my sister-in-law, Ava and I the evening of this year’s first preseason football game Dallas Cowboys vs San Diego Chargers.  Ava and I both are fans of the “Cowboys” but this game became a huge disappointment.  First of all because of the two hour time difference, the game didn’t start until 9 p.m. our Central time.  By half time, Ava was so frustrated and disgruntled that she left and went home.  It did not get any better; the final score was Chargers 27, Cowboys 10.  

The Hot Cakes were the only thing that saved the evening.  I did half the recipe and it was enough for 4 Hot Cakes.  The KEEPER recipe was taken from a cookbook titled “Our Best Home Cooking.”

 

THE BEST HOT CAKES I EVER ATE

1 cup oats

1 ½ cups buttermilk (or milk with 1 ½ tsp. vinegar added)

¼ cup brown sugar

2 eggs

¼ cup margarine, melted (I prefer butter)

1 cup flour

1 tsp. baking soda

1 tsp. salt

Place oats in buttermilk; let stand 5-6 minutes.  Stir in sugar.  Beat eggs; add margarine and stir into oat mixture.  Combine flour, baking soda and salt; add to oat mixture all at once.  Stir lightly until combined (will be lumpy like mashed potatoes).  Fry on both sides on hot, greased, griddle.

If you are interested in acquiring this cookbook, the ISBN number is 1-893062-47-3.  It was printed by the Quail Ridge Press, Inc., P.O. Box 123, Brandon, MS 39043. You may order it by phone 1 (800) 343-1583 or by email @ www.quailridge.com.  The cookbook is also available through Amazon.