Grind it all up. Take a small bowl, add about a spoonful of butter to it, then the herb. Nuke it until it seems like all the butters melted. Mix with spoon.
Now you have either two choices:
1. You can simply put it on top of the pancake, then you're fruit topping. In my experience, doesn't mess with the flavor and gives it a darn good aftertaste.
2. If your pancakes thick enough when it's cooked and on your plate, slice it open, but don't sever it. Add as much of the butter-herb liquid into it, pinch the edges and give it a moment so the flapjack can suck it all up. This is called a California trapdoor. Mixes well with the pancakes taste, and it allows you to make more pancakes.
Don't put it in the batter, though. There's no accounting for it when you put it on the stove, and with a half gram, you're gonna need as much as you can.
Hope that helped!