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
- 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.
- 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.
- Preheat a non-stick pan on low heat and rub lightly with oil.
- 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.
- Let the pancakes rest for 3 minutes before sprinkling a pinch of rosemary sea salt mixture on top and serving.