Lemon Cornmeal Pancakes
Ingredients
The pancake batter
-
1
cup
cornmeal
-
1
cup
all-purpose flour
-
2
tbsp
sugar
-
1
tbsp
baking powder
-
½
tsp
salt
-
1
cup
milk
-
2
large
eggs
-
2
tbsp
butter, melted
-
1
tbsp
lemon zest
-
2
tbsp
lemon juice
For serving
-
to taste
butter
-
to taste
maple syrup
Instructions
- In a bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, melted butter, lemon zest, and lemon juice.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Heat a griddle or skillet over medium heat and grease lightly.
- Pour batter onto the griddle, using about ¼ cup for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve hot with butter and maple syrup.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
10g
Total carbohydrates
45g
Total protein
8g
Sodium
300mg
Cholesterol
70mg
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