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Serve these savory, hearty oat and ham
pancakes with maple syrup for a delightful complimentary contrast
of flavors.
Ham Griddle Cakes
- 1 cup milk
- 1 cup quick-cooking oats
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 cup diced fully-cooked ham
- Vegetable shortening
- Maple-flavored syrup
- Combine milk and oats in a large bowl;
let stand 5 minutes. Add oil and eggs, stirring well.
- Combine flour, sugar and baking powder;
add to oat mixture, stirring just until moistened. Stir in ham.
- Heat griddle or skillet over medium heat
or to 375°F (190°C). Grease griddle with shortening, if necessary.
Griddle is ready when a few drops of water bubble and skitter
rapidly around.
- For each pancake, pour scant 1/4 cup batter
onto hot griddle. Cook pancakes until puffed and dry around edges.
Turn and cook other sides until golden brown. Serve with maple-flavored
syrup.
Makes about 10 (4-inch) pancakes.
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