Cornmeal hamcakes With Pineapple Maple Syrup |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
|
Yummy!! Great for a special breakfast. Time and servings are estimated only. Ingredients:
2 tablespoons unsalted butter, divided |
1 cup ham, cubed |
1 cup fresh pineapple, chopped |
1/4 teaspoon ground cinnamon |
1 cup pure maple syrup |
1/2 cup yellow cornmeal |
1/2 cup all-purpose flour |
2 tablespoons sugar |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1 pinch salt |
1 cup buttermilk |
2 eggs |
3 tablespoons unsalted butter, melted |
1 teaspoon vanilla extract |
1/2 cup pecans, toasted and chopped (optional) |
Directions:
1. Melt 1 TBS. butter in a nonstick skillet over medium-high heat. Add ham, saute until lightly browned, then remove.
2. Add 1 TBS. butter, pineapple and cinnamon to the pan. Saute until fruit is lightly browned. Off heat, stir in syrup; set aside.
3. Preheat pancake griddle to 400ยบ F. or a large nonstick skillet over medium high heat. Lightly coat with nonstick spray. I used butter :D
4. Combine cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl.
5. Blend buttermilk, eggs, melted butter and vanilla in another bowl. Add wet ingredients to dry, stirring until just evenly moistened. Fold sauteed ham into batter.
6. Pour 1/4 Cup batter onto hot griddle for each pancake. Cook until brown on the bottom and bubbles form around the edges, then carefully flip and cook until done, 1-2 minutes.
7. Serve with pineapple syrup and optional toasted pecans.
|
|