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Ingredients
| unsalted butter: 2 Tbl (divided) |
| cured ham (diced): 1 cup (cubed) |
| whole pineapples (chunks): 1 cup (chopped) |
| ground cinnamon: 1/4 tsp |
| maple syrup: 1 cup |
| cornmeal: 1/2 cup |
| all-purpose flour (unsifted): 1/2 cup |
| granulated sugar: 2 Tbl |
| baking powder: 1/2 tsp |
| baking soda: 1/4 tsp |
| salt: 1 dash |
| buttermilk: 1 cup |
| eggs: 2 |
| unsalted butter: 3 Tbl (melted) |
| vanilla extract: 1 tsp |
| pecans: 1/2 cup (toasted and chopped//optional) |
Cornmeal "hamcakes" With Pineapple Maple Syrup
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
12 serving(s)
Tags
- Melt 1 TBS. butter in a nonstick skillet over medium-high heat. Add ham, saute until lightly browned, then remove.
- Add 1 TBS. butter, pineapple and cinnamon to the pan. Saute until fruit is lightly browned. Off heat, stir in syrup; set aside.
- Preheat pancake griddle to 400º F. or a large nonstick skillet over medium high heat. Lightly coat with nonstick spray. I used butter :D
- Combine cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl.
- 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.
- 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.
- Serve with pineapple syrup and optional toasted pecans.