+++++++++++++++++++++++++++++++++++
‘
About the Recipe: This recipe is delicious to serve for breakfast or even a quick dinner. Enjoy the golden tender corncakes filled with crisp ham bits, drizzled with sweet maple syrup, and enhanced with pieces of sweet juicy peaches. It’s comfort food at its best.
Recipe Inspired by: Cuisine at Home, April 2005
Cook’s Note: I used Professor Torbert’s Orange Corn Grits medium grind for the cornmeal and white grape juice. Any desired juice can be substituted for the liquid ingredient. Make your ham pieces small to make flipping the pancakes easier and cook only about two or three at a time
Pour ¼ cup batter onto hot griddle for each pancake. Cook until brown on the bottom and bubbles around edges, about 2 minutes; then carefully flip; cook until browned about 1 minute more.
Arrange the warm pancakes on a serving platter; drizzle with peach maple syrup and sprinkle with chopped pecans as desired. Garnish platter with fresh peach slices and a few herb leaves.
Serves: 4 (about 8 pancakes and about 1-1/3 cup peach maple syrup
pdf for Copy of Recipe – Southern Style “Hamcakes”
+++++++++++++++++++++++++++++++++++
‘
‘
