“The spirited zing of fresh ginger enlivens my puffed version of country-style fried cornmeal cakes, which Southerners call hoecakes.
Although I grew up eating uttappam, a rice pancake seasoned with shallots, ginger, and chiles, I had never encountered homemade cornmeal hoecakes until I was having brunch at a friend’s home here in Georgia. Her crispy hoecakes reminded me not only of Indian uttappam but also of Venezuelan arepas. Like many of the traditional dishes here in America’s southern states, my friend’s hoecakes evoked memories of my other South in India. So, the next morning, I couldn’t wait to replicate them with some of the same ingredients used in an Indian uttappam. The resulting puffy ginger cakes have become a favorite breakfast and brunch menu item both at work and at home. I like to serve these crispy cornmeal cakes in the morning with Spicy Syrup.” — Chef Asha Gomez