Using store-bought corn muffin mix and leftover chopped ham to make these savory pancakes is a quick and clever trick.
INGREDIENTS
- One 8 1/2-ounce package corn muffin mix (1 1/2 cups)
- 3/4 cup buttermilk
- 1 large egg, beaten
- 1 cup chopped country ham (6 ounces)
- 1 scallion, thinly sliced
- 2 tablespoons unsalted butter
- Pure maple syrup, for serving
HOW TO MAKE:
In a large bowl, whisk the corn muffin mix with the buttermilk, egg, ham and scallion just until combined. In a large nonstick skillet, melt 1 tablespoon of the butter. Scoop four 1/4-cup mounds of batter into the skillet and cook, turning once, until golden, about 2 minutes per side. Transfer the pancakes to serving plates and repeat with the remaining 1 tablespoon of butter and batter. Serve with maple syrup.
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