Breakfast / Brunch
These ham-enhanced pancakes take breakfast (or supper!) to a new level.
Flipping them over is a little tricky, so don’t cook more than three or four cakes at a time on a griddle.
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.
Per cake with syrup
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 28mg 9%
Sodium 129mg 5%
Carbs 31g 10%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.