Lemon-Cornmeal Hotcakes
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Updated Jan 18, 2012
Lemon curd and cornmeal come together in these delicious pancakes that are ready in 15 minutes - perfect for breakfast.
Lemon-Cornmeal Hotcakes
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- Prep Time 15 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2Brush 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
235
Calories
10g
Total Fat
5g
Protein
43g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 235
- Total Fat
- 10g
- 0%
- Saturated Fat
- 6g
- 0%
- Sodium
- 402mg
- 0%
- Total Carbohydrate
- 43g
- 0%
- Dietary Fiber
- 1g
- 0%
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 Starch; 1 Other Carbohydrate; 2 Fat;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
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