"Hot cakes" or "flapjacks" in 1890s American South?

Which term is more likely to have been used by my main character, a young man from a wealthy Macon, Georgia family, in 1893?

According to Hans Kurath, A Word Geography of the Eastern United States (1949), the local term for cakes made primarily of corn meal or primarily of wheat flour and cooked on a griddle or pan varied considerably across the South in the 1940s. There is no reason to suppose that the word preferences were more uniform across the entire geographical region 50 years earlier.

Unfortunately, this reference covers the Eastern Seaboard states only to the southern border of South Carolina, but it gives a strong sense of the variety of names used slightly to the north of Georgia in the 1940s, and (I think) invites some reasonable speculation about the likeliest candidates for Georgia in the 1890s.

Kurath remarks:

Griddle cakes made of corn meal, with or without an admixture of flour, baked in varying sizes and in varying thicknesses on a griddle or in a frying pan, formerly also on a board before the open fire, are a Southern favorite. They are known under a great variety of terms, some regional, others local; some are in common use among all classes of people, others are folksy, old-fashioned, or obsolescent.

Corn griddle cake options include johnny cake "which is current in several unconnected areas: (1) in the Carolinas, (2) in Maryland, southern Delaware, and the Northern Neck and Eastern Shore of Virginia, (3) in central West Virginia"; johnnikin "in the southern part of the Eastern Shore of Maryland and in coastal North Carolina"; hoe cake "in general use in the Carolinas and in all except the west-central part of Virginia, at least in folk speech or as an old-fashioned term"; corn dodger—a term "applied to a small corn cake (two or three in one pan)"—"in the South Midland (most of West Virginia, western Virginia, western North Carolina) and in the Northern Neck and the northern piedmont of Virginia"; and hobby "in West Virginia south of the Kanawha."

Wheat griddle cake options in the South include pancake:

For a thin wheat cake cooked on a griddle or in a pan the term pancake is current in all the Eastern States, but with varying frequency. It is...uncommon...in the Blue Ridge of Virginia and not too common in the piedmont of Virginia and North Carolina. On Chesapeake Bay and in the tidewater of the Carolinas pancake usually denotes a large pancake containing eggs.

and batter cake or batty-cake:

The characteristic term south of the Potomac is batter cake (batty-cake), and this Southern term has been carried westward into the Blue Ridge and into the valley of the Kanawha in West Virginia.

Various other regional terms for wheat-flour pancakes (griddle cake, fritter, hot-cake, and flannel cake (or flannen cake) are strictly or primarily Northern terms in the states along the Eastern Seaboard, according to this reference. (Flannel cake "has been carried southward [from Pennsylvania] into the Blue Ridge and along Chesapeake Bay.") Kurath doesn't mention flapjacks at all; I suspect that it's a Midwestern term; I remember as a child in the early 1960s seeing it used in a book of tall tales about Paul Bunyan and finding it extremely odd (I grew up in Texas at the other end of the South from Georgia).

It seems highly likely to me that griddle cakes served in Georgia in the 1890s—even in a well-to-do home—would have been made primarily with corn meal, and would have been called hoe cakes. If they were made with wheat flour, they might have been called batter cakes, but I think the likelier name would have been pancakes.

During that time frame in the South, hoecakes was the term. Field workers would literally use hoes as a makeshift griddle, and the cakes were made with cornmeal.

In the North, they called them Johnnycakes.

Native Americans cooked them on hot rocks.

A more traditional breakfast in the South would have been either fish and grits or else ham and grits, both served with biscuits in either case.