Garlic Pancakes With Ham Sauce
Description
This unique savory dish transforms the classic pancake into a hearty main course. The batter is generously infused with boiled garlic, creating a soft, aromatic texture that pairs perfectly with the rich, creamy sauce. The sauce itself is a luxurious blend of browned roux, sage, and minced lean ham, offering a deep, savory flavor profile reminiscent of traditional comfort food. These pancakes are ideal for a special brunch or a comforting dinner. The combination of tender pancakes and the savory ham sauce provides a satisfying meal that balances garlic intensity with buttery richness. It is a delightful twist on breakfast staples, perfect for those who enjoy bold, home-style flavors.Ingredients
Directions
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Mix 12 tablespoons (1.5 sticks) of butter with the rubbed sage and set aside.
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Remove the outer skin from the garlic heads, being careful not to pierce the individual cloves' papery covering.
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Place the garlic heads in a saucepan and cover with water.
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Boil gently for about 45 minutes, or until the cloves are very soft.
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Drain the garlic and allow it to cool enough to handle.
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Squeeze each clove from the tip toward the base to remove the soft cooked garlic.
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In a mixing bowl, beat the boiled garlic with a fork until it forms a smooth paste.
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Add the self-rising flour, eggs, oil, and 1.5 cups of milk to the garlic paste to form the pancake batter.
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Stir in the 9 minced fresh garlic cloves to the batter and set aside.
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Melt the remaining 4 tablespoons of butter and keep warm.
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In a saucepan, place 6 tablespoons of the sage butter.
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Add 6 tablespoons of flour to the melted butter to make a roux.
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Cook the roux over medium heat, stirring frequently, until it is nicely browned.
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Meanwhile, in a skillet, add the remaining 2 tablespoons of sage butter and the minced ham.
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Heat the ham through until warm, but do not let it burn.
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Once the roux is browned, gradually stir in the remaining 2 cups of milk.
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Continue stirring frequently until the sauce thickens.
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Stir the heated ham and its skillet drippings into the thickened sauce.
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Keep the ham sauce warm over low heat.
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Heat a griddle or clean skillet and grease lightly with a bit of the remaining sage butter.
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Drop batter by spoonfuls onto the griddle to make silver dollar-sized pancakes.
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Cook pancakes until golden brown on both sides.
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Serve the pancakes warm with the melted butter and ham sauce on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1961.7kcal
- % Daily Value *
- Total Fat 105.0g162%
- Saturated Fat 60.0g300%
- Cholesterol 268.0mg90%
- Sodium 2419.2mg101%
- Total Carbohydrate 217.2g73%
- Dietary Fiber 15.9g64%
- Sugars 4.5g
- Protein 42.4g85%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the garlic heads, boiling softens the raw bite and makes them easy to squeeze out. Ensure you use self-rising flour for the best texture, as it contains the necessary leavening agents.
The sauce can be made ahead of time and reheated gently. If it becomes too thick, add a splash of milk to reach the desired consistency.
Substitute lean ham with diced cooked chicken or turkey for a lighter variation, though the flavor profile will change.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet to maintain crispness.
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