Monday, June 7, 2010
Ham-Stuffed Pancake "Cupcakes"
Peering into the deep pits of my empty tin foil-wrapped paper plate o' leftovers, I have been forced to come to the realization that my adventures with ham have come to an end. I wanted to do so much more with the ham leftovers, but in a way am glad it has run out. I mean, how much ham can one person eat in a week? No more lying in bed pondering over the possibilities ham will bring. No more choosing between ham for dinner or ham for dinner. I can finally get back to normal; well, until I finish these delicious Syrupy Ham-Stuffed Pancake Muffins, of course.
After this, I am turning vegetarian for the week.
Serving Size: 6 Muffins
List to Bring With You to The Supermarket:
2 1/2 Cups Flour
1/4 Cup Sugar
2 Tablespoons Baking Powder
1/4 Cup Light Syrup + 1/3 Cup Syrup Separated
Pam Nonstick Spray
1 Tsp. Salt
2 1/2 Cups Skim Milk
1 Cup Ham
*Preheat Oven to 350 Degrees
*Combine flour, sugar, baking powder and salt
*In a separate bowl combine eggs, milk and 1/4 cup syrup, whisk
*Stir wet ingredients into dry, just until mixed thoroughly- the batter will be slightly lumpy.
*Combine Ham and 1/3 Cup Syrup in separte bowl and let sit until ready to use
*Lightly Spray Pam into 6 Slotted Muffin Tin
*Ladle flour mixture into muffin tin filling the slot halfway, Repeat throughout
*Add ham to top of batter. Divide ham evenly throughout
*Ladle batter on top filling to the brim
*Cook for one hour, making sure center is cooked
**Center will be soft and dense, where the outside will be crunchy.