Thyme, Tomato, and Corn Pancakes - alive magazine

Ingredients

• 1/2 cup (125 mL) coarse yellow cornmeal
• 1/2 cup (125 mL) whole wheat flour
• 1 to 1 1/2 Tbsp (15 to 22 mL) fresh thyme, chopped
• 1 1/2 tsp (7 mL) baking powder
• 1 tsp (5 mL) dried basil leaves
• 1/4 tsp (1 mL) sea salt
• 2 free-range eggs
• 3/4 cup (180 mL) milk
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 cup (250 mL) corn kernels
• 16 cherry tomatoes, cut in half