Flipping delicious hoe cakes with Chef Allison Davis

3/4 cup of flour 1 1/2 cup of cornmeal 1 tsp. baking powder 1 egg 1 ½ - 2 cup of buttermilk or whole milk 2 tsp. Salt and pepper Add Heavy Pinch of Cajun seasoning, garlic powder, and onion powder or all-purpose seasoning. In a medium size mixing bowl add all of the dry ingredients. Add the spices. Add the egg. Slowly add the milk and whisk just until the batter resembles a thick pancake batter. Set aside. (After it sits a minute you may have to add more milk) On a griddle or nonstick sauté pan, Heat 2 Tbsp. of canola oil on medium high heat. Once the pan is nice and hot pour about a 1/4 cup of batter onto the skillet and let brown. Once several bubbles appear on top, flip the flapjack using a large flat spatula. Let cook for another 2 minutes and set aside on paper towels. While the flapjack is hot immediately top with butter and sprinkle with coarse sea salt and cracked black pepper for added texture and deliciousness. Enjoy!