Corn and Leftover Ham Pancakes with Roasted Cherry Tomatoes Recipe

Name: Corn and Leftover Ham Pancakes with Roasted Cherry Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cherry tomatoes 2500 grams; 1 x olive oil to drizzle; 1/2 cup flour, all-purpose; 1/2 cup whole wheat flour; 118 teaspoons baking powder; 1 tablespoon sugar; 2 large eggs; ⅓ cup milk, 1% or 2%; 1 cup ham 180 grams, prefer leg ham; 410 grams corn canned, rinsed, drained or fresh or frozen; 1 medium sweet red bell peppers finely diced; 5 each scallions, spring or green onions finely chopped; 2 tablespoons chives freshly chopped; 1 x canola oil for frying, or other vegetable oil; 1 x arugula (roquette) to serve, as needed, or any kind of green, or mixed greens; 1 x sour cream to serve, as needed; 1 x chili sauce sweet, to serve, as needed

Servings: persons

1 cup cherry tomatoes 2500 grams
1 x olive oil to drizzle
1/2 cup flour, all-purpose
1/2 cup whole wheat flour
118 teaspoons baking powder
1 tablespoon sugar
2 large eggs
⅓ cup milk, 1% or 2%
1 cup ham 180 grams, prefer leg ham
410 grams corn canned, rinsed, drained or fresh or frozen
1 medium sweet red bell peppers finely diced
5 each scallions, spring or green onions finely chopped
2 tablespoons chives freshly chopped
1 x canola oil for frying, or other vegetable oil
1 x arugula (roquette) to serve, as needed, or any kind of green, or mixed greens
1 x sour cream to serve, as needed
1 x chili sauce sweet, to serve, as needed

1
Preheat the oven to 180C (355 F degrees).
2
Arrange the tomatoes on a baking and drizzle with olive oil.
3
Roast in the oven for 5 to 6 minutes or until starting to split.
4
At the same time, sift flour, baking powder and 1 teaspoon salt into a large bowl with the sugar added.
5
Whisk the egg and milk in a measuring cup or a medium bowl until well blended.
6
Pour into the flour, stir until the batter becomes smooth.
7
Stir in the ham, corn, red bell peppers, green onions and chives until well combined.
8
Season to taste.
9
Heat 3/4 inch (2cm) oil in a frypan over medium-high heat.
10
Using a heaped tablespoon of batter for each fritter, add another 3 or 4 spoonfuls to the pan and cook for about 3 minutes each side until golden and slightly brown.
11
Keep warm in the oven while you make the remaining pancakes.
12
Make 12.
13
Serve warm with the roasted tomatoes, arugula or mixed greens, sour cream and chilli sauce.

1086

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup cherry tomatoes 2500 grams, 1 x olive oil to drizzle, 1/2 cup flour, all-purpose, 1/2 cup whole wheat flour, and more.

Yes, Corn and Leftover Ham Pancakes with Roasted Cherry Tomatoes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn and Leftover Ham Pancakes with Roasted Cherry Tomatoes

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