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Peach Hoe Cakes

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 3 minutes

Servings: 16


  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal mix
  • 2 large eggs
  • 3 fresh ripe peaches, peeled and diced
  • ¼ cup sugar
  • pinch of salt
  • ¾ cup buttermilk
  • 2 tablespoons water (batter should be pancake consistency)
  • ¼ cup vegetable oil, for frying


In a medium bowl, mix together all the ingredients except the peaches and oil. Batter should be the consistency of pancake batter. If batter is too thick, add additional water one tablespoon at a time until consistency is correct. Fold in peaches to batter.

In a large skillet, heat oil. When oil is hot, drop 2 tablespoonfuls of batter into skillet for each cake.

Cook cakes about 2 minutes or until crisp and brown on bottom; turn cakes over and cook about 1 minute more or until second side is brown. Transfer cakes to a paper towel-lined plate. Serve hot.