Serves: 6

Ingredients:

Directions:

For the compote, start with a medium-sized sauce pot over medium-high heat. Melt 1 tablespoon of coconut oil and add the diced peaches.
Cook for about 4 minutes until the peaches start to soften. Add the grated ginger and the honey, and continue to cook on medium heat until the mixture
thickens, about 5 minutes. Season with a pinch of salt and set aside.

For the mascarpone, in a small bowl, mix together the mascarpone, mint leaves and the honey. Set aside.

For the Johnnycakes: In a large bowl, sift together the flour and cornmeal, salt, baking soda and baking powder. In a separate bowl, whisk the eggs with the buttermilk, the melted butter and the charred corn kernels. Add the wet ingredients to the dry and stir to combine.

Place a nonstick pan over medium-high heat. Add about a tablespoon of coconut oil to the pan. Drop the batter into the pan ¼ cup at a time. Cook for about 4 minutes or until the edges get golden and bubbles form on the surface of the cakes. Flip and cook for another 1 to 2 minutes.

Garnish with the peach-ginger compote and mint mascarpone and serve immediately.