Corn & Ham Pancakes

Prep time: 10min
Total time: 40min
Serves: 8
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
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
cholestrol
40 mg
fibre
2 g
sodium
400 mg

Directions

  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.