Cornmeal hamcakes With Pineapple Maple Syrup

• 2 tablespoons unsalted butter, divided
• 1 cup ham, cubed
• 1 cup fresh pineapple, chopped
• 14 teaspoon ground cinnamon
• 1 cup pure maple syrup
• 12 cup yellow cornmeal
• 12 cup all-purpose flour
• 2 tablespoons sugar
• 12 teaspoon baking powder
• 14 teaspoon baking soda
• 1 pinch salt
• 1 cup buttermilk
• 2 eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 12 cup pecans, toasted and chopped (optional)

1. Melt 1 TBS.
2. butter in a nonstick skillet over medium-high heat.
3. Add ham, saute until lightly browned, then remove.
4. Add 1 TBS.
5. butter, pineapple and cinnamon to the pan.
6. Saute until fruit is lightly browned.
7. Off heat, stir in syrup; set aside.
8. Preheat pancake griddle to 400 degrees F. or a large nonstick skillet over medium high heat.
9. Lightly coat with nonstick spray.
10. I used butter :D
11. Combine cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl.
12. Blend buttermilk, eggs, melted butter and vanilla in another bowl.
13. Add wet ingredients to dry, stirring until just evenly moistened.
14. Fold sauteed ham into batter.
15. Pour 1/4 Cup batter onto hot griddle for each pancake.
16. Cook until brown on the bottom and bubbles form around the edges, then carefully flip and cook until done, 1-2 minutes.
17. Serve with pineapple syrup and optional toasted pecans.

unsalted butter, ham, fresh pineapple, ground cinnamon, maple syrup, yellow cornmeal, flour, sugar, baking powder, baking soda, salt, buttermilk, eggs, unsalted butter, vanilla, pecans

Taken from www.food.com/recipe/cornmeal-hamcakes-with-pineapple-maple-syrup-365981 (may not work)