This morning I decided that I wanted something a tad sweet but also savory for breakfast.  I had bought a tiny smoked ham from Taylor Boetticher at Fatted Calf, and I wanted to include some of that for sure.  I thought that apples would pair well with it so I decided to make these smoked ham and apple panckes.  We topped them with artisanally-made cane syrup from South Georgia.  I’m sure these pancakes would taste great topped with stewed apples or maple syrup, as well.

8 ounces fully-cooked smoked ham
2 small apples, unpeeled, quartered and core removed
1 1/2 cup all-purpose (plain) flour
2 Tablespoons sugar (unrefined works well, too)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt, fine
1/2 teaspoon ground cinnamon
2 eggs
1/2 cup milk
1/2 stick (4 Tablespoons butter), melted, plus more for serving
Syrup (optional)

You will also need:
Chef’s knife
Mixing bowls
Griddle pan
Heat-proof spatula

Dice the ham and set it aside.

Rinse and dry the apples.  Grate the apples and add them to the diced ham.

In a separate bowl, mix together the dry ingredients.  

Beat the eggs slightly and add the milk.  Combine well.  Add to the dry ingredients and mix well.  Add the apples and ham.  Stir to combine. 

Heat the griddle pan over medium high heat until it is hot.  Brush it with butter.  Drop the batter onto the griddle pan 1/4 cup at a time.  Cook until you see bubbles on the surface, 2-3 minutes.  Flip the pancakes and cook until golden brown, about another 1-2 minutes.  Place onto a serving dish.  Drizzle with warm, melted butter and top with syrup.

Serves 4.

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