Cornmeal Hamcakes With Pineapple Maple Syrup Food

CORNMEAL PANCAKES

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and nutmeg in a large bowl. Whisk together the egg yolks, buttermilk, melted butter and vanilla in a medium bowl. Whisk the buttermilk mixture into the flour mixture until just combined to make a thick batter.
• In another bowl, whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter just until no white streaks remain.
• Heat a large nonstick skillet over medium heat and brush lightly with butter. Working in batches, drop about 1/4 cup batter per pancake into the skillet. Cook until bubbles form on the tops of the pancakes and the undersides are golden brown, about 2 minutes. Flip and continue to cook until the pancakes are cooked through, about 1 minute more. Transfer the cooked pancakes to the oven to keep warm and continue to make more pancakes, brushing the skillet with butter as needed, until all the batter has been used. Serve the pancakes with blackberries and maple syrup.

CORNMEAL PANCAKES

Steps:

• In large bowl, stir together Bisquick mix, cornmeal mix and cornmeal with whisk. Add buttermilk, eggs, sugar and 2 tablespoons oil; stir with whisk just until blended. Let stand 5 minutes.
• Meanwhile, heat griddle or skillet over medium-low heat (325°F). Brush with oil (add more oil as needed during cooking). For each pancake, pour 1/4 cup batter onto hot griddle. Cook 3 to 5 minutes or until bubbles form on top. Turn; cook other side until golden brown.
• Serve pancakes with syrup.

CORNMEAL HAM CAKES

Steps:

• In large bowl, combine first 6 ingredients.
• Combine eggs, buttermilk, butter and vanilla; stir into dry ingredients until well blended. Fold in ham.
• Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
• For syrup, in a small saucepan, saute pineapple and cinnamon in butter for 4-6 minutes or until pineapple is browned. Stir in maple syrup. Serve with pancakes.

CORNMEAL PANCAKES WITH BLUEBERRY MAPLE SYRUP

Steps:

• Preheat oven to 200 degrees.
• Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
• In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
• Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
• Whip egg whites until they have soft peaks.
• Fold the whipped egg whites into the batter.
• Heat a large nonstick skillet over medium heat.
• Lightly coat the surface with butter.
• Pour about 1/4 cup of the batter into the skillet for each pancake.
• Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
• Flip pancakes and cook for another minute or so on the other side.
• Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
• Serve pancakes with warm blueberry syrup.
• For the syrup:.
• toss the blueberries and maple syrup in a small saucepan.
• Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
• Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.

CORNMEAL "HAMCAKES" WITH PINEAPPLE MAPLE SYRUP

Steps:

• Melt 1 TBS. butter in a nonstick skillet over medium-high heat. Add ham, saute until lightly browned, then remove.
• Add 1 TBS. butter, pineapple and cinnamon to the pan. Saute until fruit is lightly browned. Off heat, stir in syrup; set aside.
• Preheat pancake griddle to 400º F. or a large nonstick skillet over medium high heat. Lightly coat with nonstick spray. I used butter :D
• Combine cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl.
• Blend buttermilk, eggs, melted butter and vanilla in another bowl. Add wet ingredients to dry, stirring until just evenly moistened. Fold sauteed ham into batter.
• Pour 1/4 Cup batter onto hot griddle for each pancake. Cook until brown on the bottom and bubbles form around the edges, then carefully flip and cook until done, 1-2 minutes.
• Serve with pineapple syrup and optional toasted pecans.