Cornmeal Pancakes With Ham
These savory cornmeal pancakes are a delightful twist on a classic breakfast favorite. With a tender inside and a crispy exterior, each bite is bursting with the flavors of grated onion, chopped ham, and a touch of creamy milk. Served with a dollop of sour cream and a sprinkle of red onions and chives, these pancakes are a savory delight that is sure to become a new family favorite.
— Constant Cookbook
Ingredients
- 1 1/2 cups fine-grind white or yellow cornmeal
- 1 tsp. salt
- 1 tsp. sugar
- 1 1/2 cups boiling water
- 1 small yellow onion, grated
- 1/4 to 1/2 cup milk
- 1/2 cup finely chopped cooked ham
- Freshly ground pepper, to taste
- 2 to 3 Tbs. unsalted butter, melted
- Sour cream for garnish
- Chopped red onions and chives for garnish
Instructions
- Preheat an oven to 250°F.
- In a large bowl, whisk together the cornmeal, salt and sugar. Slowly and carefully stir in the boiling water, whisking until smooth and quite stiff. Let the batter stand for 5 minutes. Stir in the onion. Stir in enough of the milk to make a batter with the consistency of porridge. Stir in the ham and season with pepper.
- Place a large griddle or fry pan with low sloping sides over medium heat until hot enough for a drop of water to sizzle and then immediately evaporate. Brush with about 1 1/2 tsp. of the melted butter. For each pancake, ladle about 1/4 cup batter onto the hot surface. Flatten the cakes with a spatula so they cook evenly. Cook until browned and crisp, 5 to 7 minutes.
- Using the spatula, carefully turn the pancakes over and cook until browned and crisp on the other side, 5 to 7 minutes. Do not let the pancakes cook too quickly; the insides should remain a bit moist. Transfer to an ovenproof platter and place in the oven to keep warm; do not cover the pancakes or they will get soggy. Repeat with the remaining butter and batter.
- Serve the pancakes accompanied by a dollop of sour cream and a sprinkling of red onions and chives. Serves 6.
- Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
Yield
Serves 6.
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