Active Time
Total Time
20 MIN
Serves : 2 to 4
© Christina Holmes

How to Make It


In a large bowl, whisk the corn muffin mix with the buttermilk, egg, ham and scallion just until combined. In a large nonstick skillet, melt 1 tablespoon of the butter. Scoop four 1/4-cup mounds of batter into the skillet and cook, turning once, until golden, about 2 minutes per side. Transfer the flapjacks to serving plates and repeat with the remaining 1 tablespoon of butter and batter. Serve with maple syrup.

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