Lemon-Cornmeal Hotcakes

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

  • 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
  • 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.
  • 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.
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