Using store-bought corn muffin mix and leftover chopped ham to make these savory flapjacks is a quick and clever trick. Slideshow:  Pancake Recipes 

Kay Chun
April 2014

Gallery

© Christina Holmes

Recipe Summary

total:
20 mins
Yield:
2 to 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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