To make the spiced stewed pineapple, in a medium saucepan, combine the pineapple, all the juice from the can, the honey, lime juice and zest, and allspice. Bring to a boil over medium-high heat. Lower the heat to maintain a simmer and cook until about 1/2 cup [120 ml] of thickened liquid is left behind, 10 to 12 minutes. Remove from the heat. The stewed pineapple can be stored in an airtight container in the refrigerator for 1 week and served warm or chilled.

To make the sparkling water pancakes, in a large mixing bowl, whisk together the all-purpose flour, rye flour, sugar, lime zest, baking powder, baking soda, and salt. Make a well in the center.

In a medium bowl, whisk together the eggs, buttermilk, and melted butter. Stir in the seltzer and quickly stir the mixture into the dry ingredients. The mixture might be slightly lumpy.

Heat a large cast iron skillet or griddle over medium-low heat. Grease the skillet with butter. Using a 1/4 cup [60 ml] measuring cup or ladle, pour the batter into the hot skillet and cook until the edges start to turn brown and develop bubbles, 2 to 3 minutes. Flip the pancakes with a spatula and continue to cook until golden brown, 2 to 3 minutes. The centers should be firm and spongy to the touch. Transfer to a serving platter. Serve the pancakes with cultured butter and the pineapple compote on the side.

The Flavor Files

• You will need to move quickly once you stir in the seltzer water, as it will lose its fizzy power as soon as the bottle opens.
• The pancakes can be rewarmed in a 250°F [120°C] oven for 15 to 20 minutes.

– Excerpted from Fundamentals of Flavor by Nik Sharma. Published by Chronicle Books. Copyright © 2026 by Nik Sharma