Cornmeal Pancakes With Ham Steak
Description
Sure to be a family breakfast favorite!Ingredients
- * 1 Cook's® Thick-Cut Ham Steak (about 2 pounds)
- * 3/4 cup yellow cornmeal, stone-ground preferred
- * 3/4 cup all-purpose flour
- * 1 teaspoon baking powder
- * 1/2 teaspoon baking soda
- * 1/2 teaspoon salt
- * 2 large eggs
- * 1-1/3 cups buttermilk
- * 2 tablespoons honey
- * 1-1/2 tablespoons butter, melted
- * pure maple syrup
Preparation
- Mix cornmeal, flour, baking powder, baking soda and salt in mixing bowl.
- Beat together eggs, buttermilk, honey and butter together in small bowl; add to cornmeal mixture; whisk until batter is blended.
- Heat flat griddle pan or large cast iron skillet over medium heat. Coat surface with cooking spray. Ladle 2 tablespoons batter for each pancake onto hot pan; prepare pancakes in batches. Fry first side of pancakes until bubbles appear on surface, then flip and fry until golden on bottom, 2 to 3 minutes each side. Transfer pancakes to platter; keep warm in oven set at 200°F while preparing remaining pancakes.
- Cut ham steak into six equal portions; fry over medium heat 3 minutes each side or until lightly browned.
- Serve 3 pancakes with each portion of ham steak. Serve with pure maple syrup.
