Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
141
High
Nutrition per serving
Calories1753.2 kcal (88%)
Total Fat84.6 g (121%)
Carbs216.8 g (83%)
Sugars42.1 g (47%)
Protein33.1 g (66%)
Sodium2634 mg (132%)
Fiber8.3 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Throw your oven on 200 (you’ll be putting your pancakes in here to keep them warm).
Step 2
Sift the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl. Add the rosemary and mix together.
Step 3
Whisk the wet stuff in a separate bowl.
Step 4
Combine the wet with the dry until until they make sweet love with one another ... or till it’s smooth.
Step 5
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.
Step 6
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.
Step 7
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.
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