breakfast—it's what's for dinner
I love breakfast. I love it so much that sometimes I have it for dinner, like tonight. I wanted to make something from the new issue of Cuisine at Home
, but I was rapidly tiring and wasn't up for anything too complicated for dinner.
Breakfast food isn't complicated. At least this
breakfast food wasn't.
So, what you see in the glare-y photo (sorry) is Cornmeal "Hamcakes" w/ Pineapple Maple Syrup
. Read extended entry for recipe.
2T unsalted butter, divided
1C ham, cubed
1C fresh pineapple, chopped
1C maple syrup
1/2C yellow cornmeal
1/2t baking powder
1/4t baking soda
pinch of salt
3T unsalted butter, melted
1t vanilla extract
Melt 1T butter in skillet, add ham and sautee until brown; remove
Add 1T butter, pineapple, cinnamon to the pan. Sautee until fruit is slightly browned. Off heat, stir in syrup and set aside.
Preheat pancake griddle/skillet to 400 degrees F.
Combine cornmeal, flour, sugar, baking powder, baking soda, salt in a bowl.
Blend buttermilk, eggs, melted butter, vanilla in another bowl.
Add wet ingredients to dry, stir until just evenly moistened. Fold ham into batter.
Pour 1/4C batter onto griddle for each pancake. Cook til brown on bottom, flip and cook other side.
Serve with the pineapple syrup (and the extra pineapple if you want!)
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