Simple-Ton-Of-Flavor

We weren't wealthy growing up. My parents both worked and always provided what we needed and some of what we wanted but we were far from wealthy. So naturally my Mom had to come up with a number of ways to feed the four of us - my Dad, my sister, and me, a fledgling foodie.

One of her tricks, and probably one of the simplest delights I can remember from her kitchen, is what she called a hoe-cake. It's not a traditional hoe-cake as there is no corn or corn meal in it. Merely flour, water and, on her stove, bacon drippings.

Conincidentally, opposite the "hoe-cake" moniker, my Grandpa (my Father's father) called it "leather bread", I guess because the outside becomes like a thick skin, sometimes resembling leather if you let it set out very long.

She'd start by heating a cast iron skillet with a few tablespoons of bacon grease (which she always had around). Then, she'd sift a cup (maybe two when we got older) of self-rising flour and mix in just enough water to bring it to the consistency of really thick pancake batter.

Then she'd pour the mix into the skillet, and wait. She'd drip a few circles of bacon grease on top so that when flipped, this savory bread-cake would get dual-sided flavor. (Smart woman, my Mother).

I remember it being crispy on the edges and warm inside and salty and filling and the perfect vehicle for soaking up whatever might be left on your plate. It's really one of the things I miss most.

SO - I decided to make one. Naturally, I don't have bacon drippings lying around so I substituted browning some butter for flavor. It's close. Very close to hers but not quite.

Here's some photos of what I wound up with -