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Cornbread Pancakes with Maple-Lemon Curd

Cornbread Pancakes with Maple-Lemon Curd

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 8-10 pancakes 1x

Scale

Ingredients

  • 1 Recipe for Lemon Curd*
  • Pancakes
  • 1/2 cup fine-ground cornmeal
  • 1/2 cup whole wheat pastry flour or unbleached all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 2 large eggs
  • 1 tablespoon maple syrup
  • 2 tablespoons walnut oil or melted butter
  • 1/4 cup + 2 tablespoons whole milk
  • 1 teaspoon vanilla extract

Instructions

  1. Make lemon curd according to directions.
  2. To make pancakes combine flour, cornmeal, baking powder, and salt in a bowl. Give a good stir to combine.
  3. In a separate bowl, whisk together eggs, maple syrup, oil, vanilla, and milk. Stir in to pancake batter, just until combined. Add more milk if needed to thin batter.
  4. Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
  5. Serve pancakes with lemon curd, crème fraîche, greek yogurt, melted butter, or maple syrup (or any combination.)

Notes

*I used Kathryn’s lemon curd recipe with the only change being I used maple syrup in place of the honey. Also, using a juicer, I was able to get more than enough lemon juice from 4 meyer lemons.