Looking for a different way to use up leftover ham? Try these golden pancakes from Virginia Cullen. "I've served them to company, and I'm always asked for the recipe," notes Sarasota, Florida subscriber.
Wheat flour, crushed cornflakes and old-fashioned oats create the multigrain mixture for this filling flapjacks from Mavis Diment of Marcus, Iowa. Served with butter and syrup, the golden cakes will keep your family going.
"I clipped this recipe from our local paper a few years ago," recalls Maxine Smith from Owanka, South Dakota. "It's a tasty lunch treat for hearty appetites. Plan on doubling the recipe for hungry grandkids," she adds.
A sunny sauce nicely complements the gingery flavor in these pancakes. "We often put a cube of cream cheese on top of the pancakes before pouring on the lemon sauce," notes field editor Jenece Howard of Elko, Nevada.
Field editor Katie Sloan from Charlotte, North Carolina writes, "With strawberries, banana and a good buttermilk batter, this is my all-time favorite pancake recipe. I even serve these for dinner occasionally with some crispy bacon or a slice of country ham."
Flecks of zucchini give these savory, moist pancakes a pretty appearance. For a suppertime side dish, field editor Leann Meeds of Klamath Falls, Oregon suggests topping them with spaghetti sauce and Parmesan cheese.
Lemon yogurt gives these hearty pancakes a fluffy texture and delectable flavor. My son couldn't get enough of them the first time we had them the first time we had them for breakfast. Top each stack with extra yogurt and berries.—Ann Flores, Seneca, Kansas