Cornmeal Pancakes with Ham
The cornmeal gives these savory pancakes an appealing crunch. They are delicious served plain, or with a dollop of sour cream and a scattering of red onion and snipped fresh chives, or with a drizzle of warm Maple syrup.
Different and fun!
Serves 6 servings
11/2 cups fine-grind white or yellow cornmeal
1 teaspoon salt
1 teaspoon sugar
11/2 cups boiling water
1 small yellow onion grated
¼-1/2 cup whole milk
½ cup finely chopped cooked ham
Freshly ground pepper
2-3 tablespoons unsalted butter, melted
Sour cream or Maple syrup for garnish
Chopped red onions and chives for garnish
Position a rack in the middle of the oven, and preheat to 250 degrees.
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 frying pan over medium heat until hot enough for a droop of water to sizzle and then immediately evaporate. Brush with about 11/2 teaspoons of the melted butter.
For each pancake, ladle about ¼ cup onto the hot surface. Flatten the cakes with a spatula so they cook evenly.
Cook until brown and crisp, 5-7 minutes. Carefully turn the pancakes and cook until browned and crisp on the second side, 5-7 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 or warm Maple syrup.
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