Lemon-Cornmeal Hotcakes

Lemon curd and cornmeal come together in these delicious pancakes that are ready in 15 minutes - perfect for breakfast.

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  • prep time 15 min
  • total time 15 min
  • ingredients 8
  • servings 8
 

Ingredients

1
cup all-purpose flour
1
cup cornmeal
2
teaspoons baking powder
1/2 teaspoon salt
1
cup buttermilk
1/2 cup lemon curd
6
tablespoons butter or margarine, melted
1
egg, beaten

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat griddle or skillet over medium heat or to 375°F. In large bowl, mix flour, cornmeal, baking powder and salt. Stir in buttermilk, lemon curd, 1/4 cup of the butter and the egg, mixing just until blended.
  • 2 Brush griddle with 1 tablespoon butter. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until bubbles form on top and edges are dry. Turn and cook other sides until golden brown. Brush griddle with remaining 1 tablespoon butter as needed for additional batches.
  • 1 Heat griddle or skillet over medium heat or to 375°F. In large bowl, mix flour, cornmeal, baking powder and salt. Stir in buttermilk, lemon curd, 1/4 cup of the butter and the egg, mixing just until blended.
  • 2 Brush griddle with 1 tablespoon butter. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until bubbles form on top and edges are dry. Turn and cook other sides until golden brown. Brush griddle with remaining 1 tablespoon butter as needed for additional batches.

EXPERT TIPS

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Expert Tips

Serve these hotcakes with mixed berry syrup.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
235
,
% Daily Value
Total Fat
10g
10%
(Saturated Fat
6g,
6%
),
Sodium
402mg
402%;
Total Carbohydrate
43g
43%
(Dietary Fiber
1g
1%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Starch; 1 Other Carbohydrate; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.