George Washington was president long before the press and social media allowed us to see the ins and outs of his daily life. So while we don’t have close-up shots of his favorite foods on Instagram, we still have historians to break down his go-tos.
If you’re stumped on what to make for breakfast this Fourth of July, consider Washington’s favorite: hoecakes. Family members and visitors to Mount Vernon, Washington’s home, repeatedly said that these were the first president’s must-have breakfast.
According to the Mount Vernon website, General George Washington regularly ate hoecakes, also known as cornmeal pancakes. They were his go-to at breakfast, when he would sit at the table and cover the cakes in butter and honey, washing it all down with a cup of hot tea.
Corn was a crop at Mount Vernon, and the estate had a mill that could process up to 8,000 pounds of flour and cornmeal in a day, according to The New York Times. So, the ingredients were already on hand.
Hoecakes aren’t as common today, but this dish is a cool twist on pancakes that are worth a spot on your plate. Here’s why.
Related: Abigail Adams’ Signature Dessert Was Simply All-American
What are Hoecakes and What Makes Them So Great?
For starters, Fourth of July dishes usually focus on lunch and dinner foods. Hot dogs, burgers, all of the mayo-based side dishes, most of which don’t necessarily work for breakfast. That’s where hoecakes come in. This dish lets you celebrate the history of America first thing in the morning.
Hoecakes are also incredibly easy to whip up and require only six ingredients, which you likely already have at home. You can even prep most of it ahead of time, making the actual cooking process quick. And with cornmeal as the main ingredient, this breakfast dish has a distinctly earthy, homey taste you won’t get with a standard pancake.
Related: Jackie Kennedy’s Favorite No-Bake Dessert Was a Summertime Classic
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How to Make George Washington’s Favorite Hoecakes
Thankfully, the original recipe Washington was served has been adapted from 18th-century cooking methods. The recipe we’re referencing was created by culinary historian Nancy Carter Crump for the book Dining with the Washingtons, and is featured on Mount Vernon’s website.
To make your own hoecakes, mix yeast and cornmeal in a large bowl. Add lukewarm water, slowly adding more if needed. (The goal here is to get the consistency of pancake batter.) Cover the bowl with plastic wrap and refrigerate it overnight.
When you’re ready to make your hoecakes, preheat your oven to 200°. Add a little more water to your batter, and then stir in salt and an egg. Slowly add more cornmeal and lukewarm water, creating a waffle-batter consistency. Cover the bowl with a towel and let it sit for 15 to 20 minutes.
Related: Lady Bird Johnson’s Famous Lemon Dessert Is Light and Refreshing
Heat a griddle on medium-high, before lightly greasing it with lard or vegetable shortening. Drop spoonfuls of batter on the griddle, cooking each side for about five minutes or until it’s browned. If your griddle is small or you’re making these on a skillet, put an oven-safe plate or a baking sheet in the oven and transfer the hoecakes to the oven to stay warm while you make the rest of the batch.
Serve your hoecakes warm with melted butter and honey or maple syrup. Happy Fourth!
Related: Mary Todd Lincoln’s Signature Dessert Was Abe’s Favorite
