Savory Corn Pancakes with White Cheddar & Rosemary
- 1 box Jiffy cornbread mix
- 1 egg
- 3/4 cup milk
- 2 tablespoons olive oil
- 1 cup shredded white cheddar cheese
- 2 tablespoons fresh rosemary, chopped
- walnut or canola oil for cooking
- honey
- butter
- Pour the cornbread mix into a large bowl. In a separate small bowl, whisk the wet ingredients together.
- Toss the shredded cheese and rosemary with the dry ingredients.
- Stir the wet ingredients into the dry ingredients until just combined. The batter will be lumpy but that's OK.
- Grease
a large pan or griddle with a little of the walnut or canola oil and
heat over a medium-low flame. The pan is ready when drops of water
evaporate almost immediately when splattered in the pan.
- Use
a 1/4 cup measure to scoop batter into your prepared pan. Cook until
the edges of the pancake are dry and small bubbles rise to the surface.
Flip and cook an additional 2 minutes. If the first pancakes becomes too
dark or not dark enough, adjust the heat as necessary.
- Serve drizzled with honey and topped with a touch of butter.
