Cornmeal and Ham Pancakes (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1 cup yellow cornmeal |
1 cup all-purpose flour |
1 tablespoon sugar |
2 teaspoons baking powder |
1/2 teaspoon essence, recipe follows |
1/4 teaspoon salt |
2 cups buttermilk |
1 large egg |
2 tablespoons melted unsalted butter |
1 cup chopped smithfield ham, or other cured ham |
vegetable oil, for frying |
6 eggs |
1 1/2 cups grated white cheddar cheese |
chopped parsley |
chopped chives |
unsalted butter, accompaniment |
cane syrup, accompaniment |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. Preheat the oven to 200 degrees F. In a large bowl, combine the cornmeal, flour, sugar, baking powder, Essence, and salt. In a medium bowl, beat the buttermilk, egg, and melted butter. Add to the dry ingredients and mix just until blended, being careful not to overmix. Fold in the ham.
2. Preheat a large, heavy skillet or griddle over medium-high heat. Lightly grease with enough vegetable oil to leave a film on the bottom, about 1 tablespoon. Working in batches, ladle the batter into the pan 1/4 cup at a time, being careful not to overcrowd. Cook until the pancakes are golden brown underneath and bubbles form on the surface, about 2 minutes. Turn and cook until golden brown on the second side, 1 to 2 minutes. Transfer to a platter and place in the oven to keep warm. Add more oil to the pan as needed and repeat with the remaining batter.
3. In a nonstick saute pan, add vegetable oil to coat the bottom. Carefully crack each egg into a small bowl and then pour into the skillet and cook to desired doneness.
4. Place the pancakes on a plate. Top with fried eggs, cheese, parsley, and chives. Or, serve the pancakes warm with butter and cane syrup, as desired.
5. Essence (Emeril's Creole Seasoning):
6. Combine all ingredients thoroughly and store in an airtight jar or container.
7. Yield: about 2/3 cup
8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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