Menu

Lemon-Cornmeal Hotcakes

  • Save Recipe
Lemon-Cornmeal Hotcakes
  • Prep 15 min
  • Total 15 min
  • Ingredients 8
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Lemon curd and cornmeal come together in these delicious pancakes that are ready in 15 minutes - perfect for breakfast.
Updated Jan 18, 2012

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve these hotcakes with mixed berry syrup.

Nutrition Information

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
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved