Blueberry Lemon Compote Pancakes with Goat Cheese
Recipe by Ramya Ravuri @eatsbyramya
-
- Prep
- 15 min
-
- Total
- 5 min
-
- Serving
- 8 pancakes (3-4 people)
Ingredients
For Pancake Batter
- 3 tablespoons sugar
- Zest and juice of half a lemon
- 2 ounces Montchevre Blueberry Vanilla Goat Cheese
- 2 eggs
- ¾ cup milk
- Pinch of salt
- ¼ teaspoon cinnamon
- 1¼ cup flour
- 2 teaspoons baking powder
For Goat Cheese Topping
- 2 ounces Montchevre Blueberry Vanilla Goat Cheese
- 1 tablespoon milk
- Pinch of cinnamon
For Blueberry Compote
- 2 cups blueberries
- ½ cup water
- 3 tablespoons sugar
- 1 tablespoon cornstarch
Directions
- In a pan, add blueberries, water and sugar and simmer on medium while you make the batter. Once the blueberries are super soft, add cornstarch, mix well and let it thicken slightly.
- To make the batter, add sugar and lemon zest to a bowl and rub together to release citrus oils. Then add lemon juice and Montchevre Blueberry Vanilla Goat Cheese and mix well.
- Add eggs, milk, flour, salt, cinnamon and baking powder. Whisk until just combined and there are no clumps.
- To a pan on medium heat, add some oil and pour 6-8 thin medium-sized pancakes and set aside.
- Make whipped goat cheese topping by microwaving 4 ounces of the goat cheese with cinnamon and milk for 15 seconds and mixing well.
- Top the stack of pancakes with the goat cheese topping and blueberry compote.
In this recipe
Fresh Logs
Our master cheesemaker has established a perfectly-balanced recipe for Montchevre® fresh goat cheese logs, and each is made with full respect for traditional French cheese making techniques.
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