Goat Cheese Pancakes With Fig And Thyme Compote Recipe
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 6 fresh figs, stems removed, quartered
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • Pinch of kosher salt
  • 4 fresh thyme sprigs
  • 4 ounces fresh goat cheese, softened
  • 1 tablespoon honey
  • ½ cup heavy cream, cold
  • 3 tablespoons unsalted butter
  • ¾ cup all-purpose flour
  • ¼ cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup buttermilk, room temperature
  • 2 large eggs, separated
  • 3 tablespoons honey
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh thyme leaves
  • 5 ounces fresh goat cheese, crumbled
  • 4 fresh figs, halved
  • 6 fresh thyme sprigs
  • 2 tablespoons honey, for drizzling
Directions
  1. Combine the figs, honey, balsamic, and salt in a small saucepan over medium heat.
  2. Cook, stirring occasionally, until the figs break down and the liquid thickens slightly, 8–10 minutes.
  3. Remove the leaves from the thyme sprigs, and add them to the compote. Set aside.
  4. Beat the goat cheese and honey together until smooth.
  5. In a separate bowl, whip heavy cream to soft peaks.
  6. Fold the whipped cream into the goat cheese in two additions until combined. Refrigerate until ready to serve.
  7. To brown the butter, melt 3 tablespoons of unsalted butter in a light-colored saucepan over medium heat, swirling occasionally, until the foam subsides and the milk solids turn amber and smell nutty, 3–4 minutes.
  8. Pour the butter into a bowl through a sieve immediately and let cool.
  9. Whisk both flours, baking powder, baking soda, and salt in a large bowl.
  10. In a separate bowl, whisk the buttermilk, egg yolks, cooled brown butter, honey, lemon zest, and thyme until combined.
  11. Beat the egg whites to soft peaks.
  12. Fold the egg whites and wet ingredients into the dry in 3 additions, until just combined.
  13. Fold in the goat cheese gently, letting a few streaks or lumps remain. Rest the batter for 5 minutes.
  14. Heat a cast iron skillet or griddle over medium-low and butter it lightly.
  15. Drop ¼-cup portions onto the griddle and cook for 2–3 minutes per side. The goat cheese inhibits bubbling, so you’ll know to flip when the edges are set and the underside is golden.
  16. Repeat with the remaining batter.
  17. Serve the pancakes topped with whipped goat cheese cream, fig compote, fresh fig halves, thyme sprigs, and a drizzle of honey.