Rosemary Blueberry Cornmeal Pancakes

Throw your oven on 200 (you’ll be putting your pancakes in here to keep them warm)



1 1/2 cups all-purpose flour

1 1/2 cups yellow cornmeal 

2 tablespoons sugar 

2 tablespoons baking powder

1 teaspoon baking soda

4 tablespoons melted butter

1 teaspoon chopped fresh rosemary

2 cups blueberries

1/2 teaspoon salt 

2 1/4 cups milk 

1/2 tablespoon vanilla 

2 large eggs

1 stick of butter


Sift the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl. Add the rosemary and mix together.


Whisk the wet stuff in a separate bowl.


Combine the wet with the dry until until they make sweet love with one another ... or till it’s smooth.

Place a cast iron skillet on the stove and turn to medium.Rub butter over three inch circle in the skillet to grease the pan. Pour about 3 tablespoons batter into the butter then drop a few blueberries in.


Cook on the first side until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, bout 3 minutes.

Flip the pancakes. Cook until the second sides are golden-brown, 2 to 3 minutes more. Transfer to the oven till ready to get your pancakes on. Serve with warm honey.