PROSCIUTTO AND ROSEMARY CORNMEAL CAKES

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Prosciutto and Rosemary Cornmeal Cakes image

I love this savory and sweet breakfast. I cook my proscuitto first, as it is much easier to work with. See Recipe #239502

Provided by Recipe Reader

Categories     Breakfast

Time 20m

Yield 8 pancakes, 4 serving(s)

Number Of Ingredients 9

1 (8 ounce) package Jiffy corn muffin mix
1 egg
2 tablespoons butter, melted
3/4 cup milk
1 tablespoon fresh rosemary, chopped
3 slices prosciutto, chopped
ground black pepper
butter, for griddle
honey or maple syrup

Steps:

  • Mix all ingredients together.
  • Heat griddle over medium heat.
  • Add a little butter to surface of griddle and ladle about 1/4 cup of batter onto griddle for each corn cake.
  • Cook about 4 minutes on each side, until golden brown.
  • Serve with honey or syrup.

Nutrition Facts : Calories 336.1, Fat 15.6, SaturatedFat 6.8, Cholesterol 75.7, Sodium 710.9, Carbohydrate 41.7, Fiber 3.8, Sugar 11.6, Protein 7.1

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    #30-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #pancakes-and-waffles     #breakfast     #brunch

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