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.
Recommended: Our Berriest Breakfasts
VERIFIED BY Taste of Home Test Kitchen
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 2 eggs
- 3/4 cup milk
- 1 cup ground fully cooked ham
- Pancake syrup
- In a large bowl, combine flour and baking powder. In another bowl, beat the eggs and milk. Stir into dry ingredients just until moistened. Fold in ham. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when pancakes begin to brown on the edges; cook until second side is golden. Serve with syrup. Yield: 8 pancakes.
Originally published as Ham Griddle Cakes in Quick Cooking May/June 2003, p12