Honeyed Ham Pancakes

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

1/2 Tbs

Sea Salt 1 Tbs

Cooked Ham 1 cup, roughly chopped

Honey 1 Tbs

Yellow Mustard 1 Tbs

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 1–1 1/2 minutes.

5 LET the pancakes rest for 3 minutes before sprinkling a pinch of rosemary sea salt mixture on top and serving.