|3 cups||(750 mL) Maple Leaf Original Natural Smoked Ham, chopped into ¼ inch cubes|
|1||Small head of cabbage, very thinly sliced (equivalent to about 5-6 cups)|
|4||medium carrots, peeled and finely grated (about 2 cups)|
|1||bunch asparagus, sliced into thin rounds (about 4 cups)|
|4||scallions, thinly sliced|
|1 cup||(250 mL) all-purpose flour|
|24||eggs, lightly beaten|
|2 cups||(500 mL) cheddar cheese, finely shredded|
|kosher salt & Pepper, to taste|
|Canola oil, for frying|
Make the pancake mixture: In a very large bowl, combine ham, cabbage, carrots, asparagus, and scallions.
Add in flour and toss to coat the vegetables evenly with the flour.
In a separate large bowl, add eggs, cheddar, salt and pepper. Whisk to combine.
Pour the egg mixture over the cabbage mixture and stir to combine and evenly coat the vegetables with egg mixture. (I found it easiest to use clean hands to do the mixing.)
Fry your pancakes:
Heat a large heavy frying pan to high heat. Add Canola oil and heat again.
Using a ½ cup measuring cup, scoop ½ cup of the pancake mixture and dump into the pan in one heap. (You can do this in batches of 3-4 depending on how large your frying pan is, making sure the pancakes do not overlap in the pan.)
Using a spatula, slightly flatten the pancakes so they spread out slightly.
Cook until the edges start to get golden brown (about 2 minutes).
Using the spatula, flip the pancakes and cook the other side for another 2 minutes or until golden brown and cooked through (if you’re not sure if the pancakes are cooked through, cut one through the centre and you will be able to check this way).
Continue cooking your pancakes in batches, removing any stray crispy vegetable or egg pieces and refreshing the oil every few batches to avoid getting burnt bits in your pancakes.
Whenever you add more oil to your pan, be sure to heat it first before adding in your next batch.
Serve pancakes hot, warm or even cold – they taste great anyway you serve them!
Store any leftovers: in your refrigerator in a sealed container for up to 4 days. These also freeze very well in your freezer in an airtight container or re-sealable freezer bag for up to 20 days.
You can reheat your pancakes in a toaster oven, microwave or on a hot frying pan until warmed through.
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