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
Preparation
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.
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.
