- Prep Time
- 10 mins
- Total Time
- 40 mins
- 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
Method
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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 310
- Fat:
- 14 g
- Saturated Fat:
- 3 g
- Carbs:
- 36 g
- Fibre:
- 2 g
- Sugar:
- 4 g
- Cholesterol:
- 40 mg
- Protein:
- 10 g
- Sodium:
- 400 mg
