Savory Rosemary Cheddar Pancakes

This past Saturday, we were making brunch with friends and got a craving for savory waffles! After preparing the batter, we came to the unfortunate realization that my roommate had moved out and taken her waffle iron with her. Luckily, waffles and pancakes are so closely related, we figured we could make our batter into pancakes instead. Mix up your brunch with these cheesey flapjacks. 

Ingredients

1 cup all-purpose flour

3/4 cup whole wheat flour

1 TBSP baking powder

2 TBSP brown sugar

1/2 tsp salt 

1/4 tsp cinnamon

1 TBSP finely chopped fresh rosemary

1 1/2 cup finely shredded cheddar cheese, plus more for sprinkling

3 eggs 

1 stick unsalted butter, melted and slightly cooled

1 1/2 cups milk

Start by seasoning your cast iron. Make sure it's nice and greasy so your pancakes don't stick. 

In a large bowl, sift together flour, baking powder, sugar, salt, and cinnamon. Whisk in the rosemary and cheddar cheese.


In another bowl, whisk together the eggs, melted butter, and milk.

Pour the liquid ingredients into the dry ingredients and quickly fold together just until the flour is moistened.

We served ours with a sunny-side up egg and a sprinkle of pepper and paprika. They would also taste great with cranberry sauce or maple syrup.