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© Meredith Corporation. All rights reserved. Used with permission.
(8 pancakes, 1 3/4 cups salsa)
To prepare salsa: In a medium bowl, combine black beans, pineapple, shallot, jalapeño, cilantro, lime juice, honey, salt and pepper. Stir to combine; set aside.
To prepare pancakes: In a large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt. In a medium bowl, use a fork to combine egg, buttermilk, ham, corn and oil. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
Pour about 1/3 cup batter onto a hot, greased griddle or heavy skillet. Spread batter, if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry. Serve warm with Black Bean and Pineapple Salsa and, if desired, sour cream.