Instructions

1. Heat a griddle over medium low heat.
2. In a medium bowl, whisk together the rice flour, baking powder, salt and pepper flakes. In a separate bowl, whisk together the buttermilk and egg yolks. Using a rubber spatula, mix the wet ingredients into the dry and allow to rest while you beat the egg white.
3. Place the egg whites in a medium bowl. Using a handheld mixer on medium speed, beat the whites until they hold soft peaks, about 2 to 3 minutes. Using a rubber spatula, fold the whites into the wet mixture until a few streaks remain. Add the scallion, ham and cheese and continue to fold until everything is evenly incorporated. Lightly oil the griddle. Using a 1/4 cup measure, scoop the batter onto the preheated griddle and cook for about 2 minutes. Flip the pancakes and cook an additional 3 minutes on the other side. Continue with the remaining batter. Serve with Dijon maple syrup if desired.
4. *Cooks note: To make Dijon maple syrup simply whisk 2 teaspoons Dijon mustard into 1/4 cup pure maple syrup and season with 1/8 teaspoon kosher salt.