Naturally Ella · by Erin Alderson
Cornbread Pancakes with Maple-Lemon Curd
NUTRITION · PER SERVING35M COOK
CAL 6%·PRO 6%
CARBS 14G48% OF CAL
2G FIBER2G SUGAR10G OTHER
FAT 5G42% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy cornmeal pancakes topped with a tangy maple-lemon curd. These breakfast pancakes combine sweet corn flavor with bright citrus, perfect for a weekend breakfast.
mainamericanbaked goodeggs🍳 skilletvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
At a glance
PER SERVING · TIME 35M
CAL 6%·PRO 6%
CARBS 14G48% OF CAL
2G FIBER2G SUGAR10G OTHER
FAT 5G42% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 24mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 65mg
- Calcium
- 21mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 24MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.