Corn & Ham Pancakes

8
Easy
Breakfast

Characteristics

High Calcium Without nuts

Nutritional Facts Per Serving

310
Calories
10 g
Protein
36 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 310
  • Lipides 14 g
    • Saturated fat  3.5 g
  • Cholesterol 40 mg
  • Sodium  400 mg
  • Carbs 36 g
    • fiber  2 g
    • Sugar  4 g
  • Protein 10 g

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup cornmeal
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp chili powder
  • ¼ tsp salt
  • 1 egg
  • 1 ⅓ cups milk
  • ⅓ cup olive oil, divided
  • ¾ cup frozen corn kernels, thawed
  • ¾ cup finely diced ham steak
  • ½ cup shredded Cheddar cheese

Method


  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.
  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.
  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.

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