On a cold, wintery morning, there’s nothing like pancakes to fill you up and keep you feeling warm and cozy all day long. This past weekend, Ben and I made cornmeal pancakes (our go-to weekend breakfast), but with a twist. Ben remembered that we had some cranberries in the freezer because Tom and I had accidentally bought double the amount we needed for Thanksgiving cranberry sauce, and he had the brilliant idea to add them to our usual cornmeal pancakes.
We mixed up the batter—½ cup cornmeal, 1 cup all purpose flour, 1 teaspoon salt, 2 teaspoons of baking powder, 3 tablespoons of melted butter, 2 tablespoons of honey, 1 egg, and 1 cup of milk. Then, we threw in the cranberries and started heating up the griddle.
Just in the nick of time, I had an epiphany. I grabbed a sprig of rosemary from the fridge, gave it a quick mince, and threw it in the batter. As the pancakes fried, the cranberries plumped, and the rosemary filled the kitchen with its musky, sweetness. We ate our cranberry cornmeal pancakes with plenty of butter and syrup. Ben had seconds.
