Lemon-Cornmeal Hotcakes

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

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

Directions

  1. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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