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Breakfast / Brunch

Cornmeal Hamcakes

These ham-enhanced pancakes take breakfast (or supper!) to a new level.


Eight 4-inch cakes

Total Time

30 minutes

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Flipping them over is a little tricky, so don’t cook more than three or four cakes at a time on a griddle.


Sauté ham in a nonstick skillet coated with nonstick spray over medium-high heat. Cook until lightly browned, 12 minutes, then remove ham and set it aside.

Coat skillet with more nonstick spray as necessary, then add pineapple and cinnamon. Sauté until fruit is lightly browned, about 2 minutes. Remove from heat. Stir syrup into pineapple. Set pineapple mixture aside.

Preheat electric griddle to 400°, or a large nonstick skillet over medium-high heat; lightly coat with nonstick spray.

Combine cornmeal, flour, sugar, baking powder, and baking soda in a bowl.

Blend buttermilk, egg whites, butter, and vanilla in another bowl. Add wet ingredients to dry, stirring just until evenly moistened. Fold ham into batter.

Pour 1/4 cup batter onto hot griddle for each pancake (don't cook more than three or four at a time). Cook pancakes until brown on the bottom and bubbles form around edges, then carefully flip and cook until done, 1–2 more minutes.

Serve pancakes with pineapple syrup; garnish with toasted pecans.

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