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Honeyed Ham Pancakes

Serves 6

Keiron Hales of Cornman Farms developed his own pancake mix but says it’s fine to use your favourite brand. The pancakes are a great way to use up leftover ham from your holiday table.


  • Pancake Mix 1 lb
  • Milk 1 cup
  • Eggs 2 large
  • Melted Butter 4 Tbs
  • Rosemary Leaves ½ Tbs
  • Sea Salt 1 Tbs
  • Cooked Ham 1 cup, roughly chopped
  • Honey 1 Tbs
  • Yellow Mustard 1 Tbs

Cook It

  1. Mix together the sea salt and rosemary. If you have a pestle and mortar, grind them together. Leave this mixture on a tray and place in a warm spot overnight to dry out.
  2. Whisk the milk and eggs in large bowl. Gradually add the dry mix, stirring continuously until a batter forms. Pour the melted butter slowly into the batter and stir gently to incorporate. Fold in the ham, honey and mustard.
  3. Preheat a non-stick pan on low heat and rub lightly with oil.
  4. Spoon 2 Tbs of batter into the pan and spread out with a spoon to about a 4-inch diameter. Cook until small bubbles start to form, then turn with a rubber spatula and cook for another 1-11/2 minutes.
  5. Let the pancakes rest for 3 minutes before sprinkling a pinch of rosemary sea salt mixture on top and serving.