Blueberry Cornmeal Pancakes with a Smoked Blueberry Rosemary Sauce

Cornmeal Pancakes with a smoked blueberry rosemary sauce

1 cup cornmeal
1/4 cup whole wheat flour
1 1/4 cup 1% milk
2 tbsp Blueberry Rosemary Element Shrub
1 egg
1 tbsp baking powder
1 tbsp baking soda
1/2 tbsp salt
2 tbsp olive oil


1 cup of fresh or frozen blueberries
2 tbsp Blueberry Rosemary Element Shrub
2 tbsp maple syrup
Squeeze of fresh lemon juice
1 sprig of rosemary

Place a small pot upside down on the edge of your kitchen table or counter. Light the sprig of rosemary on fire under your pot, trapping the smoke. Slide the pot and rosemary completely on top of the table to keep the smoke in while getting your other ingredients ready. Turn the pot over and add blueberries, blueberry rosemary shrub, maple syrup, and lemon. Cook over medium heat until the blueberries are falling apart. If you have any of the sauce left over, save it for dinner and pour it over a few pork or lamb chops.