The Pioneer Woman Tasty Kitchen
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Lemon Cornmeal Pancakes

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

These pancakes are the true breakfast of champions.

Ingredients

  • 3 whole Eggs
  • 1 cup Buttermilk
  • 2 Tablespoons Cooking Oil
  • ½ cups Flour
  • 2 Tablespoons Sugar
  • 1 cup Cornmeal
  • 1 whole Lemon, Zested
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • Butter, For Cooking Pancakes

Preparation

Beat the eggs in a large bowl. Add the buttermilk and oil and beat until well blended.

In another bowl, combine the flour, sugar, cornmeal, lemon zest, baking powder, baking soda and salt. Whisk together well then add dry ingredients to wet ingredients and mix only until just combined.

Melt butter on a hot skillet then cook pancakes for about 30 seconds each side. Be careful—they brown quickly!

One Comment

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The Church Cook (Kay Heritage) on 2.29.2012

Good heavens! This just woke me up cheerful, just lookin’ at them, Jenna! :)

5 Reviews

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Elizabeth on 6.28.2014

These are so lovely! Easy to make, fresh, and delicious. We’ve been adding fresh blueberries and they are amazing.

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Melanie Eccles on 5.13.2012

These are some of the tastiest and easier pancakes to make! My husband and I are big cornmeal fans, so these were perfect.

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heidimay18 on 4.27.2012

We loved these, one of my new favorite pancake recipes.

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Stacy McMillen on 4.8.2012

These pancakes are awesome. Easily made with a distinct taste…..terrific hit both last week for a birthday brunch celebration and this morning for Easter. This recipe is a keeper!

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pettcl on 3.24.2012

These surpassed my expectations! The amount of lemon is just right to give it a hint of citrus while the texture is soft and fluffy. I almost preferred them unadorned. Make them! You won’t be sorry.

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