My daddy grew up on these and now I make them every Sunday morning. Church ladies always ask for the recipe.

If you like a slightly puffier hoecake, you can whisk in 1 teaspoon of baking powder and a spoonful of flour, but that will take it beyond the strict 4-ingredient idea my daddy grew up with. A splash of buttermilk in place of the regular milk or water gives them a gentle tang and a bit more tenderness. For a heartier breakfast, stir in a small handful of finely chopped onion or a pinch of red pepper flakes before frying. You can also make them very small and thin for extra-crispy snack-size hoecakes.

If you don’t keep bacon grease in a crock by the stove like we always did, vegetable oil or melted butter works fine; just be sure the fat is hot before you pour the batter so you get those lacy edges and golden spots. Food safety notes: keep the egg refrigerated until you’re ready to mix the batter, and don’t let the mixed batter sit out for more than an hour before cooking.

Take care when working with hot grease—use a sturdy skillet handle, don’t overfill the pan with oil, and keep children and loose sleeves away from the stove. Always cook the hoecakes until they are set in the center and steaming hot throughout before serving.