Sautéed Shiitake and Scallion Pancakes with Seasonal Fruit Compote

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

Prep: 15 min Cook: 20 min Serves 4 Chinese cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Sautéed Shiitake and Scallion Pancakes with Seasonal Fruit Compote take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Sautéed Shiitake and Scallion Pancakes with Seasonal Fruit Compote?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Sautéed Shiitake and Scallion Pancakes with Seasonal Fruit Compote?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Shiitake and Scallion Pancakes with Seasonal Fruit Compote for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Shiitake and Scallion Pancakes with Seasonal Fruit Compote vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes