Cornmeal Pancakes With Ham Steak Recipe

Sure to be a family breakfast favorite!
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  • 1 Cook's® Thick-Cut Ham Steak (about 2 pounds)
  • 3/4 cup yellow cornmeal, stone-ground preferred
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/3 cups buttermilk
  • 2 tablespoons honey
  • 1 1/2 tablespoons butter, melted
  • pure maple syrup
  • Mix cornmeal, flour, baking powder, baking soda and salt in mixing bowl.
  • Beat together eggs, buttermilk, honey and butter together in small bowl; add to cornmeal mixture; whisk until batter is blended.
  • Heat flat griddle pan or large cast iron skillet over medium heat. Coat surface with cooking spray. Ladle 2 tablespoons batter for each pancake onto hot pan; prepare pancakes in batches. Fry first side of pancakes until bubbles appear on surface, then flip and fry until golden on bottom, 2 to 3 minutes each side. Transfer pancakes to platter; keep warm in oven set at 200°F while preparing remaining pancakes.
  • Cut ham steak into six equal portions; fry over medium heat 3 minutes each side or until lightly browned.
  • Serve 3 pancakes with each portion of ham steak. Serve with pure maple syrup.
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