Mini Cornmeal Pancakes with Whipped Goat Cheese and Berry Thyme Compote are the perfect small bite to serve this spring! A balanced blend of sweet and savory flavors that can be served with brunch or as a pre-dinner appetizer.

Happy Friday friends! I made us these Mini Cornmeal Pancakes with Whipped Goat Cheese and Berry Thyme Compote just in time for the weekend! I’m not sure I could have come up with a longer name for this recipe if I tried, but man are they good.

So what’s everyone got planned for the weekend? I don’t have anything special planned, just the usual long run which I have been thoroughly enjoying lately thanks to warmer mornings. After my run there of course must be coffee otherwise I’ll be falling asleep before lunch. After that who knows, maybe a hike. Colorado is continuing to have beautiful weather so I’m taking advantage of it every chance I get. One thing I’m absolutely not looking forward to this weekend…daylight savings time starting on Sunday! Sunday morning I’m definitely going to need a double shot of espresso to keep myself going as I’m sure many of you will.

The one positive thing about daylight savings starting is I’ll get to start eating dinner an hour earlier which means I won’t have to fight off the pre-dinner cravings for at least a couple days until my body adjusts. The cats will also be thrilled that they get to eat an hour earlier as well. I swear, everyday like clockwork those two furballs are up at my desk bugging me at 4:00 to be fed even though they know dinner isn’t until 5:00. Usually I give in and let them eat early, mostly because I won’t get any work done if I don’t. You try writing a blog post or editing photos with a cat butt in your face.

With warmer days just around the corner I’ve been itching to start making and eating spring food and these Mini Cornmeal Pancakes with Whipped Goat Cheese and Berry Thyme Compote scream spring! This fun little savory sweet bite would be perfect to serve with brunch or a pre-dinner appetizer. The mini cornmeal pancakes have just a hint of sweetness that goes perfect with the tangy whipped goat cheese. I got all fancy and piped mine on top of the pancake, but obviously spooning it on works just as well. Since berries are still a little pricey and not quite in season here in Colorado I used frozen, which in the case of compote works perfectly. The addition of the fresh thyme gave the compote great added herby flavor. If you’ve never added fresh herbs to berries, it’s wonderful! Cheers to warm weather and spring being on it’s way and delicious small bites like this!

Mini Cornmeal Pancakes with Whipped Goat Cheese and Berry Thyme Compote

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Print

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 whole wheat pastry 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

1. Bring the berries and honey to a simmer in a saucepan over medium-high heat.
2. Reduce heat to medium and cover; cook, stirring occasionally, until the berries have softened and released their liquid.
3. Stir in lemon juice and thyme.
4. Continue to cook, uncovered and stirring continuously, until the compote starts to thicken, about 5 minutes.
5. Once thickened remove from the heat to cool before storing in the refrigerator to cool completely and continue to thicken.

Whipped Goat Cheese

1. 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

1. In a large bowl whisk together the dry ingredients.
2. In a smaller bowl whisk together the wet ingredients.
3. Pour the wet ingredients into the dry and fold together with a rubber spatula until combined.
4. Heat a griddle according to manufacturers instructions or if you're using a non-stick pan heat over medium to medium-high heat.
5. Scoop approximately 1 tablespoon of batter onto the heated griddle and cook on the first side until bubbles form.
6. Flip the pancakes over with a spatula and cook on the other side until done.

Assembling

1. Place the pancakes on a plate or serving platter.
2. Pipe or spoon equal amounts of the whipped goat cheese on top of each pancake.
3. Top with a spoonful of the berry thyme compote.
4. 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:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 294 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 39mg Sodium: 454mg Carbohydrates: 48g Fiber: 5g Sugar: 12g Protein: 11g

More Small Bites for Brunch

Tarragon Chicken Salad Wonton Cups

Smoked Salmon Spread

Sweet Berry Bruschetta