Ham, Egg, and Mushroom Savory Pancakes
What Started it all:
Ham egg flour mushroom corn
These savory pancakes are a delightful twist on the traditional breakfast fare. Packed with ham, mushrooms, and corn, they make for a hearty and satisfying meal that's perfect for any time of day.
Ingredients
- 1 cup flour
- 1 cup milk
- 2 large eggs
- 1 cup diced ham
- 1 cup sliced mushrooms
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 2 tablespoons olive oil (plus extra for cooking)
- 1 teaspoon baking powder
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt, and pepper.
- In another bowl, beat the eggs and then add the milk and 2 tablespoons of olive oil. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the diced ham, sliced mushrooms, and corn kernels into the batter until evenly distributed.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with olive oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancake and cook for another 2-3 minutes, or until golden brown and cooked through.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
- Serve the pancakes warm, garnished with chopped fresh parsley if desired.
- Enjoy with a side salad or a light drizzle of your favorite sauce.
These Ham, Egg, and Mushroom Savory Pancakes are a versatile and delicious option for a quick meal. They are easy to make and packed with flavor, making them a hit for breakfast, brunch, or even dinner. Enjoy!