1 c. fresh pineapple, chopped - I didn't have fresh, so I used canned
1/4 tsp. ground cinnamon
1 c. pure maple syrup
1/2 c. yellow cornmeal
1/2 c. all-purpose flour
2 TBS. sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch of salt
1 c. buttermilk
2 eggs
3 TBS. unsalted butter, melted
1 tsp. vanilla extract
1/2 c. pecans, toasted and chopped (optional)
Instructions
Melt 1 TBS. butter in a nonstick skillet over medium-high heat. Add ham, saute until lightly browned, then remove. Add 1 TBS. butter, pineapple and cinnamon to the pan. Saute until fruit is lightly browned. Off heat, stir in syrup; set aside. Preheat pancake griddle to 400º F. or a large nonstick skillet over medium high heat. Lightly coat with nonstick spray.
Combine cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl. Blend buttermilk, eggs, melted butter and vanilla in another bowl. Add wet ingredients to dry, stirring until just evenly moistened. Fold sauteed ham into batter.
Pour 1/4 c. batter onto hot griddle for each pancake. Cook until brown on the bottom and bubbles form around the edges, then carefully flip and cook until done, 1-2 minutes.
Serve with pineapple syrup and optional toasted pecans.
Originally Submitted
9/14/2011
0 Out of 5 from
0 reviews
You can add this Cornmeal Hamcakes with Pineapple Maple Syrup recipe to your own private DesktopCookbook.