Soft on the inside, crispy on the outside, and filled with crunchy corn, these savory ham pancakes are simply delectable. Ideal for serving warm or at room temperature alongside a green salad or a poached egg, they make a wonderful addition to a lavish brunch or a light lunch.
What’s on the menu today? If you’re looking to switch up the usual toast or scrambled eggs, try this incredibly simple recipe featuring corn and diced ham for savory pancakes that everyone will enjoy. These golden little cakes can be whipped up in minutes and are always a hit. They also make use of an ingredient commonly found in your pantry: canned corn! Both tender and flavorful, these pancakes are delicious on their own or dipped in yogurt sauce or a bit of fresh herb cream cheese. It’s the kind of recipe that becomes a favorite after just a couple of bites!
Rewritten Ingredients (serves 4)
- 150 g of diced Fleury Michon ham
- 200 g of drained canned corn
- 2 eggs
- 100 g of flour
- 1/2 packet of baking powder
- 10 cl of milk
- 60 g of grated Gruyère cheese
- 1 small onion (or chives)
- Neutral oil for frying
- Salt, pepper
Steps to Prepare
Preparation time: 15 min
Cooking time: 10 min
- In a mixing bowl, whisk together the eggs and milk. Add the flour, baking powder, a pinch of salt, and a twist of pepper. Mix well until the batter is smooth.
- Fold in the corn, diced Fleury Michon ham, grated Gruyère cheese, and finely chopped onion. Stir again.
- Heat some oil in a large frying pan. Pour a small ladleful of batter for each pancake into the pan. Cook for 2 to 3 minutes on each side over medium heat, until they are nicely browned.
- Serve the pancakes hot, stacked on a plate with some corn as a garnish and a few sprigs of dill or chives.
These pancakes store very well: you can prepare them in advance and reheat them in the oven or in a skillet. They are also perfect for packing in a lunchbox or serving as mini bites at a cocktail party. For a vegetarian version, try substituting the ham with Fleury Michon’s red bean veggie strips!
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