Breakfast won't be boring when you serve up Ham Corncakes with Cheddar. Leftover holiday ham shines again in these easy, hearty pancakes.
Makes
Makes 4 servings (12 pancakes)
Total Time
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Ingredients
Test Kitchen Approved
Test Kitchen Tip
Keep pancakes warm in a preheated
200-degree oven while cooking the
remaining batter.
Instructions
Preheat an electric griddle to
400°, or a 12-inch nonstick skillet
over medium-high; lightly coat
with nonstick spray.
Combine cornmeal, flour, sugar,
baking powder, baking soda, and
salt in a bowl.
Whisk together buttermilk, butter,
and eggs in another bowl; add to
cornmeal mixture, stirring just until
evenly moistened. Fold ham and
Cheddar into batter.
Pour ¼ cup batter onto hot
griddle for each pancake; cook
until brown on the bottom and
bubbles form around edges, then
carefully flip and cook pancake
until done, 1–2minutes more.
Serve corncakes with syrup.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 412
% Daily Value*
Total Fat 20g 30%
Saturated Fat 11g 55%
Cholesterol 165mg 55%
Sodium 392mg 16%
% Daily Value*
Carbs 35g 11%
Protein 22g
*Percent Daily Values are based on a 2,000 calorie diet.
