½ cup old-fashioned oatmeal
1 cup yellow cornmeal
2 cups organic buttermilk
1 cup flour (try 1/2 cup white and 1/2 cup either whole wheat, rye or buckwheat)
¼ cup Wholesome Sweeteners Fair Trade Organic Sucanat®
½  teaspoon salt
Pinch cayenne pepper
1½ teaspoons baking soda
2 large, cage-free eggs, whipped slightly
2 Tablespoons olive oil

The night before you'd like to enjoy hoecakes, in a large stainless steel, glass or pyrex bowl, mix the first 3 ingredients. Most recipes would say to refrigerate this mixture; I will tell you it tastes even better "marinated" on the counter overnight, becasue, like a sponge for bread dough, this is how the extra special flavor develops.

In the morning, or when ready to make the hoecakes, mix the rest of the dry ingredients together and blend, along with the eggs and oil with the overnight grains and buttermilk mixture.

Heat a large skilled or griddle to the temperature recommended for pancakes. Grease lightly.

Working in batches and using a ¼-cup measure, pour the batter in small cakes on the hot skillet and cook until you can see bubbles on the top. This is an indication the hoecakes are cooking through nicely.

Flip and cook until brown on the other side.

Serve with Wholesome Sweeteners Pancake & Waffle Syrup, Organic Blue Agave or Raw Blue Agave nectar, fruit spreads or your favorite fruit toppings.

This recipe makes about 24 5-inch hoecakes.