Sparkling Water Pancakes with Spiced Stewed Pineapple

Name: Sparkling Water Pancakes with Spiced Stewed Pineapple
Ingredients: One 20 oz [570 g] can pineapple chunks, diced, juice reserved; 2 Tbsp honey or maple syrup; 2 Tbsp lime juice; 2 tsp grated lime zest; 1/4 tsp ground allspice; 1 cup [140 g] all-purpose flour; 1 cup [110 g] rye flour; ¼ cup [50 g] sugar; 2 tsp grated lime zest; 1 1/4 tsp baking powder; 1 1/4 tsp baking soda; 1/2 tsp fine sea salt; 2 large eggs, cold; 1 1/2 cups [360 ml] chilled plain buttermilk or kefir; 4 Tbsp [55 g] unsalted butter, melted, plus extra for the pan; 3/4 cup [180 ml] chilled seltzer water or club soda; Cultured Butter for serving

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Makes 4 servings (16 to 20 pancakes) 1x

Units Scale

Ingredients

Spiced Stewed Pineapple

One 20 oz [570 g] can pineapple chunks, diced, juice reserved
2 Tbsp honey or maple syrup
2 Tbsp lime juice
2 tsp grated lime zest
1/4 tsp ground allspice

Sparkling Water Pancakes

1 cup [140 g] all-purpose flour
1 cup [110 g] rye flour
1/4 cup [50 g] sugar
2 tsp grated lime zest
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp fine sea salt
2 large eggs, cold
1 1/2 cups [360 ml] chilled plain buttermilk or kefir
4 Tbsp [55 g] unsalted butter, melted, plus extra for the pan
3/4 cup [180 ml] chilled seltzer water or club soda
Cultured Butter for serving

Instructions

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.