Corn Muffin Pancakes with a Blueberry & Rosemary Compote

When my friends and I go out for brunch, we can never decide whether to order something sweet or savory, so I came up with a recipe that incorporates both flavors.  These corn muffin pancakes have a wonderful buttery crunch on the outside and a tender, cakey texture on the inside.  The Rosemary, Blueberry Compote has a wonderful earthiness from the herbs, a natural sweetness from the honey and a subtle sourness from the juicy, fresh blueberries.  While the compote simmers in the pot your nostrils will tingle with delight.  The ingredients give off an enchanting, floral scent as they meld together in harmony.  When you put all the elements together on the plate and finish it off with a dollop of creamy, tangy Greek yogurt, you just can’t ask for a better way to start the day…except for a few mimosas, of course!

 

(Recipe Feeds 2-3 People)

Ingredients-

Corn Muffin Pancakes-

  1. 1 Cup Corn Muffin Mix (Jiffy is the best)

  2. ¼ Cup Flour

  3. 1 Teaspoon Baking Powder

  4. ¾ Cup Milk (May need a tiny bit more if the batter thickens as it sits)

  5. 1 Large Egg

  6. ¼ Teaspoon Vanilla Extract

  7. 1 Tablespoon Vegetable Oil or Canola Oil

  8. 1 Tablespoon Greek Yogurt (Plus more for the garnish) (I use 0% fat or 2% fat)

  9. 1 Tablespoon Unsalted Butter Melted

  10. Pinch of Salt

Blueberry & Rosemary Compote-

  1. ¼ Cup Honey

  2. ½ Teaspoon Finely Chopped Fresh Rosemary Leaves

  3. ¼ Cup Water

  4. 2 Teaspoons Light Brown Sugar

  5. ¾ Cup Fresh Blueberries

  6. ½ Teaspoon Corn Starch

Steps-

  1. Mix together all of the Compote ingredients in a small saucepan on the stove on medium heat. Allow it to cook down and simmer until it thickens and turns into a nice, thick, chunky syrup. Set aside when it is done and cover with a lid. While it is reducing down, put together the pancake batter.

  2. Stir Together the Corn Muffin Mix, Flour, Salt and Baking Powder in a medium bowl.

  3. In a small bowl whisk together the Milk, Egg, Vanilla, Oil, Melted Butter and the Tablespoon of Greek Yogurt.

  4. Heat up a large skillet on the stove and then spray it with non-stick cooking spray.

  5. Ladle the batter onto the pan making 4-6 inch diameter circles.

  6. When the batter starts to bubble up the pan and the bottom is golden brown, flip them over with a spatula and cook them all the way through.

  7. When the pancakes are done, stack 3 on a plate (or more depending on how many you want to eat)

  8. Pour some of the compote over the top and finish it off with a dollop of Plain or Honey flavored Greek Yogurt

  9. Observe the silence, since your friends will be speechless…and stuffing their faces

Breakfast, BrunchDanielle Sepsy1 Comment