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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These cakes are great for breakfast, but my husband and I also enjoy them for supper. Itâs a fantastic way to use up leftover ham. âPriscilla Gilbert, Indian Harbour Beach, Florida Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup cornmeal |
2 tablespoons sugar |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
2 eggs, lightly beaten |
1 cup buttermilk |
3 tablespoons butter, melted |
1 teaspoon vanilla extract |
1-1/2 cups diced fully cooked ham |
pineapple maple syrup: |
1 cup diced fresh pineapple |
1/4 teaspoon ground cinnamon |
1 tablespoon butter |
1 cup maple syrup |
Directions:
1. In a large bowl, combine the first six ingredients. Combine the eggs, buttermilk, butter and vanilla; stir into dry ingredients until well blended. Fold in ham. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
2. For syrup, in a small saucepan, saute pineapple and cinnamon in butter for 4-6 minutes or until pineapple is browned. Stir in maple syrup. Serve with pancakes. Yield: 4 servings.
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