Mexican Cornmeal Pancakes with Black Bean and Pineapple Salsa

In a medium bowl combine the black beans, pineapple, shallot, jalapeño, cilantro, lime juice, honey, salt and pepper. Stir to combine; set aside.

In a large bowl stir together flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, use a fork to combine the egg, buttermilk, ham, corn, and oil. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

Pour about 1/3 cup batter onto a hot, greased griddle or heavy skillet. Spread batter, if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry. Serve warm with Black Bean and Pineapple Salsa and sour cream, if desired.