Corn & Leftover Ham Pancakes with Roasted Cherry Tomatoes

Corn and leftover ham pancakes with roasted cherry tomatoes are the kind of savory brunch dish Australians call corn fritters: thick, vegetable-loaded rounds fried until crisp on the outside and tender within. The batter splits half white flour, half whole-wheat for a nuttier, sturdier pancake, then gets loaded with diced leg ham, sweet corn kernels, finely diced red bell pepper, chopped scallions, and fresh chives. That much filling takes the batter close to fritter territory, held together by just enough flour and egg to bind.

At the same time, cherry tomatoes roast quickly until the skins just split and the juices start to pool, adding a sweet-tangy counterpoint to the rich, salty cakes.

Everything lands on the plate together: golden pancakes stacked, tomatoes spooned alongside, a tangle of peppery arugula, a dollop of sour cream, and a drizzle of sweet chili sauce. It’s a leftover ham brunch dish that feels like a Sydney cafe breakfast.

Chef Tips

• Drain the canned corn thoroughly, or the extra liquid makes the batter too loose and the pancakes spread thin. Pat with paper towels if needed.
• Oil the pan about ¾ inch (2 cm) deep and keep it at a steady medium-high heat. Too cool and the pancakes soak up oil; too hot and they burn before the center sets.
• Keep finished cakes warm on a rack in a low oven, not stacked on a plate, so the bottoms stay crisp while you cook the rest of the batch.

Variations

• Swap ham for cooked bacon, shredded rotisserie chicken, or crumbled chorizo for a different protein lean.
• Stir a handful of grated sharp cheddar or feta into the batter for extra richness.
• Skip the sour cream and top with a poached egg for a more substantial brunch main.