• In a large bowl, combine the pancake mix, ham, salt, red peppers, green peppers, and cayenne pepper.
• In a separate bowl, whisk together the milk, Cooper® cheese, egg, and oil. Stir the wet ingredients into the dry and combine with a whisk. Let the batter rest according to the directions on the pancake mix label.
• Heat a greased skillet on medium-high. Pour about 1/3 cup of batter for each pancake onto the griddle. Flip each pancake when bubbles rise to the surface and the edges begin to brown. Repeat with the remaining batter.
• Serve pancakes with maple syrup or honey mustard dressing.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.