Preheat the oven to 110°C.
Mix the flour, sugar, baking powder, cinnamon, ginger, and salt in a bowl and make a well.
Add the lemon zest, vanilla seeds, and milk gradually, stirring until smooth.
Beat in the egg and set the batter aside.
Fry the Parma ham in a pan for 2–3 minutes per side until crisp.
Drain the ham on kitchen paper and keep warm in the oven.
Spoon four 10cm dollops of batter into the pan on low heat.
Cook for 1–2 minutes per side until golden and keep warm in the oven.
Repeat until all 12 pancakes are cooked.
Serve pancakes topped with ham, maple syrup, and a dollop of sour cream.