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.