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Cornmeal Ham Cakes
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Taste of Home Best Holiday Recipes magazine 2008
| 1/2 c. | flour |
| 1/2 c. | cornmeal |
| 2 Tb. | sugar |
| 1/2 tsp. | baking powder |
| 1/4 tsp. | baking soda |
| 1/8 tsp. | salt |
| 2 | eggs, lightly beaten |
| 1 c. | buttermilk |
| 3 Tb. | butter, melted |
| 1 tsp. | vanilla extract |
| 1 1/2 c. | diced fully cooked ham |
| Pineapple Maple Syrup: | |
| 1 c. | diced fresh pineapple |
| 1/4 tsp. | ground cinnamon |
| 1 Tb. | butter |
| 1 c. | maple syrup |
In a large bowl, combine the first six ingredients. Combine the eggs, buttermilk, butter and vanilla; sitr 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. 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.
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