Lemon-Cornmeal Hotcakes

  • Prep 15 min
  • Total 15 min
  • Ingredients 8
  • Servings 8
Lemon-Cornmeal Hotcakes

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

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  • 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.

Notes









Tips

Expert Tips

  • Serve these hotcakes with mixed berry syrup.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
235
% Daily Value
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.

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