So…the pups (10 years young!) were at their favorite boarding kennel over the Easter weekend, and here they are on the passenger seat floor when I gathered them up this morn.  They love the gravel road on their approach to Paws and Claws, but are even happier (and exhausted from all of their running around in the fields) when I come retrieve them. Since Naomi loves onion and cornbread,  I made these hoecakes this afternoon so that I could accidentally spill some on the kitchen floor for her!

You will need:
1 cup self-rising flour
1 cup fine yellow cornmeal
2 t baking powder
1/2 t salt
1/2 Tbs sugar
2/3 cup buttermilk
1/3 cup water
1/3 cup sour cream
2 eggs
8 strips bacon, cooked, cooled, and crumbled
2/3 cup chopped green onions
Canola oil for frying

In medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
In separate small bowl, combine buttermilk, water, and sour cream.
Blend well.
Add eggs.
Whisk until just combined.
Pour liquid ingredients into dry ingredients.
Stir gently until just combined.
Stir in bacon and onions.

Heat oil in skillet over medium high heat.
When oil is hot, drop batter by heaping tablespoons in to oil.
Cook 2 to 3 minutes on first side, until golden brown.
Flip over using tongs.
Cook another minute on second side, until golden brown.
Remove from oil and drain on paper towels.

Author’s Note: Second and third batches will cook faster.

Makes 24.