Mini Cornmeal Pancakes with Whipped Goat Cheese and Berry Thyme Compote
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Mini Cornmeal Pancakes with Whipped Goat Cheese and Berry Thyme Compote
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A delicious blend of sweet and savory flavors that can be served with brunch or as an appetizer!
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Ingredients
Berry Thyme Compote
- 10 ounces mixed berries fresh or frozen
- 2 tablespoons honey use more or less depending on how sweet you want it.
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh thyme leaves minced
Whipped Goat Cheese
- 4 ounces goat cheese softened
- 2 tablespoons half and half
- 1 teaspoon fresh thyme minced
- Kosher salt and black pepper to taste
Cornmeal Pancakes
- 3/4 cup white whole wheat flour
- 1/2 cup cornmeal medium or finely ground
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup milk
- 1 egg
- 1 1/2 tablespoons honey
Instructions
Berry Thyme Compote
- Bring the berries and honey to a simmer in a saucepan over medium-high heat.
- Reduce heat to medium and cover; cook, stirring occasionally, until the berries have softened and released their liquid.
- Stir in lemon juice and thyme.
- Continue to cook, uncovered and stirring continuously, until the compote starts to thicken, about 5 minutes.
- Once thickened remove from the heat to cool before storing in the refrigerator to cool completely and continue to thicken.
Whipped Goat Cheese
- In the bowl of a stand mixer or using a handheld mixer, beat the goat cheese, half and half, thyme, salt and pepper on medium speed until light and fluffy, about 1-2 minutes.
Cornmeal Pancakes
- In a large bowl whisk together the dry ingredients.
- In a smaller bowl whisk together the wet ingredients.
- Pour the wet ingredients into the dry and fold together with a rubber spatula until combined.
- Heat a griddle according to manufacturers instructions or if you're using a non-stick pan heat over medium to medium-high heat.
- Scoop approximately 1 tablespoon of batter onto the heated griddle and cook on the first side until bubbles form.
- Flip the pancakes over with a spatula and cook on the other side until done.
Assembling
- Place the pancakes on a plate or serving platter.
- Pipe or spoon equal amounts of the whipped goat cheese on top of each pancake.
- Top with a spoonful of the berry thyme compote.
- Serve immediately.
Notes
- You will probably have more pancakes than whipped goat cheese and compote. Freeze the remaining pancakes for a later date.
Nutrition Information
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Calories
251kcal
(13%)
Carbohydrates
39g
(13%)
Protein
9g
(18%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
41mg
(14%)
Sodium
412mg
(17%)
Potassium
177mg
(5%)
Fiber
4g
(16%)
Sugar
17g
(34%)
Vitamin A
362IU
(7%)
Vitamin C
4mg
(4%)
Calcium
220mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 41mg | 14% |
| Sodium | 412mg | 17% |
| Potassium | 177mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 362IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 220mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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