Monday, September 7, 2009

Dill Pancakes with Country Ham and Cheese

1 cup pancake mix
1/2 cup coarsely chopped smoked ham
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup skim milk
1/2 cups grated or shredded sharp Cheddar cheese
1 egg
1 tablespoon vegetable oil
1 tablespoon chopped fresh dill
Fresh dill sprigs (optional)

Combine the pancake mix, ham, salt, and cayenne in a large bowl. In another bowl, whisk together the milk, cheese, egg, oil, and chopped dill. Stir the wet ingredients into the dry and whisk just to combine. Let the batter rest according to the pancake-mix label directions (or for 5 minutes if you make your own mix).

Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium-high heat. Spoon or pour about 1/3 cup of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter. Garnish with dill sprigs (if desired).

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