Corn & Ham Pancakes

  • Prep Time 10 min
  • Total Time 40 min
  • Serves: 8

Ingredients

  • 1 ½ cups all-purpose flour 375 mL
  • 1 cup cornmeal 250 mL
  • 1 tbsp sugar 15 mL
  • 2 tsp baking powder 10 mL
  • 1 tsp chili powder 5 mL
  • ¼ tsp salt 1 mL
  • 1 egg
  • 1 ⅓ cups milk 325 mL
  • ⅓ cup olive oil, divided 75 mL
  • ¾ cup frozen corn kernels, thawed 175 mL
  • ¾ cup finely diced ham steak 175 mL
  • ½ cup shredded Cheddar cheese 125 mL

Directions

  • Step 1

    In large bowl, whisk flour with cornmeal, sugar, baking powder, chili powder and salt. In another bowl, whisk egg with milk and 2 tbsp (30 mL) oil. Stir wet ingredients into dry ingredients until just moistened (it’s fine if batter is still lumpy). Fold in corn, ham and cheese. Let batter stand for 15 min., or cover and refrigerate up to 24 hr.

  • Step 2

    Preheat large, non-stick skillet or griddle over medium heat. Brush skillet with some of remaining oil. In batches, pour 1/4 cup (60 mL) batter per pancake into skillet, spacing out pancakes to allow spreading. Cook 2 min., or until bubbles form on surface. Flip and cook 1 to 2 min. more, until bottom is golden. Wipe skillet between batches and brush with more oil as needed.

  • Step 3

    Serve pancakes with sour cream and sliced green onions or with maple syrup.

Tip

Store cooked pancakes between layers of parchment paper, in an airtight container; freeze up to 1 month. Arrange in single layer on baking sheet to re-warm in oven.

Nutrition Facts

  • Nutrition Description Per serving (1/8 of the recipe):
  • Calories 310
  • Fat 14 g
  • Saturated Fat 3.5 g
  • Carbs 36 g
  • Sugar 4 g
  • Protein 10 g
  • Cholesterol 40 mg
  • Fibre 2 g
  • Sodium 400 mg