There is something in the scent of rosemary that I find pretty appealing. It’s true; I sniff it whenever I get the chance. But apart from being addicted to the scent of rosemary, I also love mixing sweet and savory foods, so in that sense, this recipe was a God send. I haven’t been enjoying in a meal that much since forever. And what’s more, it only took me around half an hour to prepare these tasty pancakes, and I am telling you, I barley contained myself from eating the whole stack!
1 box cornbread mix
¾ cup milk
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
1 cup shredded white cheddar cheese
Canola oil for cooking
In a large bowl pour the cornbread mix and add the shredded cheese and rosemary. In another bowl, whisk the wet ingredients together. Go ahead and stir the wet ingredients into the dry ingredients until well incorporated. Heat a large pan or griddle over a medium-high and grease it with canola oil. Ladle around ¼ cup and pour into the pan. Cook until a lip forms around the edge of the pancake and little bubbles appear to the surface. Turn the pancake and cook for another minute or two, or until golden brown. Serve the pancakes topped with honey and butter.