 | | Directions | - Mix cornmeal, flour, baking powder, baking soda and salt in mixing bowl.
- Beat together eggs, buttermilk, honey and butter together in small bowl; add to cornmeal mixture; whisk until batter is blended.
- Heat flat griddle pan or large cast iron skillet over medium heat. Coat surface with cooking spray. Ladle 2 tablespoons batter for each pancake onto hot pan; prepare pancakes in batches. Fry first side of pancakes until bubbles appear on surface, then flip and fry until golden on bottom, 2 to 3 minutes each side. Transfer pancakes to platter; keep warm in oven set at 200°F while preparing remaining pancakes.
- Cut ham steak into six equal portions; fry over medium heat 3 minutes each side or until lightly browned.
- Serve 3 pancakes with each portion of ham steak. Serve with pure maple syrup.
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| Ingredients | | - |  | 1 Cook's® Thick-Cut Ham Steak (about 2 pounds) |
| - | | 3/4 cup yellow cornmeal, stone-ground preferred |
| - | | 3/4 cup all-purpose flour |
| - | | 1 teaspoon baking powder |
| - | | 1/2 teaspoon baking soda |
| - | | 1/2 teaspoon salt |
| - | | 2 large eggs |
| - | | 1 1/3 cups buttermilk |
| - | | 2 tablespoons honey |
| - | | 1 1/2 tablespoons butter, melted |
| - | | pure maple syrup |
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