Corn Griddle Cakes

Corn Griddle Cakes

Prep Time: 10 minutes

Serves: 16 to 18, 3" cakes

Ingredients

  • 1 stick, plus 6 tbsp. butter, divided and room temperature
  • 1/4 cup chives
  • 1/4 cup parmesan cheese
  • 2-1/2 cups pancake and baking mix
  • 2 cups fresh or drained canned corn
  • 3/4 cup chopped scallions
  • 2 cups cheddar cheese
  • 1-1/2 cups minced ham
  • 1 tsp salt
  • 1-1/2 cups milk
  • 2 eggs

Preparation

Preheat oven to 200°F.

Take the stick of butter and place it into a bowl of a stand mixer fitted with the whisk attachment and whip the butter until fluffy.

Fold in the chives and parmesan and serve with the warm griddle cakes.

Set aside to serve with finished griddle cakes.

Place the baking mix, corn, scallions, cheddar cheese, ham, salt, milk, and eggs into a large bowl.

Stir together until all ingredients are incorporated.

Heat a non-stick skillet on medium heat.

Add a tablespoon of butter from the six tablespoons of butter and place about a quarter cup of the mix in the pan.

Repeat 1/4 cups of batter with as many you can fit in your pan.

Cook until toasty brown, flip, and continue to cook on the other side.

Place on a sheet tray and keep warm in the oven while you continue to cook the rest of the batter.

Serve with the chive butter.

Cook's Notes

If you want, make 1" cakes and top with smoked salmon and a dollop of sour cream for a unique party appetizer.

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