My grandmother used to make hoe cakes with flour. She only used flour and water to make a medium thick batter. The batter was just a little runny.

On a cast iron griddle, she would melt a little shortening and pour the batter on when it was hot. Cook slowly and flip when one side is browned. Cook slowly or the middle will be raw.

It is almost like a big biscuit cooked on a griddle. Hers usually ended up around an inch thick. Great with butter syrup or jam!

hope this helps.