Sautéed Shiitake and Scallion Pancakes with Seasonal Fruit Compote

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Savory golden pancakes filled with earthy shiitake mushrooms and fresh scallions, paired with a vibrant mixed berry and citrus compote for a balanced brunch flavor. This Chinese-inspired brunch recipe (vegetarian), ready in about 35 minutes, layers all-purpose flour, baking powder, milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 3/4 cup milk
• 1 large egg
• 4 oz, thinly sliced shiitake mushrooms
• 3 stalks, finely chopped scallions
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup mixed berries (blueberries, raspberries, strawberries)
• 1/4 cup orange juice
• 2 tbsp honey
• 1 tsp lemon zest

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. In a separate bowl, beat 1 large egg with 3/4 cup milk until smooth. Pour wet ingredients into dry and stir gently until just combined; do not overmix.
2. Step 2: Heat 1 tbsp unsalted butter in a skillet over medium heat. Add 4 oz thinly sliced shiitake mushrooms and 3 chopped scallions, sauté for 4-5 minutes until mushrooms are tender and fragrant. Season with 1/4 tsp black pepper. Fold the mushroom mixture into the pancake batter.
3. Step 3: Wipe the skillet clean, add remaining 1 tbsp butter, and heat over medium. Pour 1/4 cup batter per pancake, cooking for 3 minutes until bubbles form on top, then flip and cook another 2 minutes until golden brown and cooked through. Keep pancakes warm.
4. Step 4: For the compote, combine 1 cup mixed berries, 1/4 cup orange juice, 2 tbsp honey, and 1 tsp lemon zest in a small saucepan over medium heat. Simmer for 5-7 minutes until berries break down and sauce thickens slightly. Remove from heat.
5. Step 5: Serve pancakes stacked with a generous spoonful of warm berry compote on top or on the side.