Irish Soda Bread Pancakes with Berry Compote

Name: Irish Soda Bread Pancakes with Berry Compote
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6 servings (makes about 10-12 pancakes)
Cuisine: Deutsch
Ingredients: 1 1/2 cups all-purpose flour; 2 tbsp granulated sugar; 1 tsp baking soda; 1/2 tsp salt; 1/2 tsp caraway seeds (optional, but authentic); 1 1/2 cups buttermilk; 1 large egg; 2 tbsp unsalted butter, melted and cooled, plus more for greasing; 2 cups mixed berries (fresh or frozen, e.g., strawberries, blueberries, raspberries); 1/4 cup granulated sugar (adjust to taste); 1 tbsp lemon juice; 2 tbsp water

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Celebrate March with a creative and delicious breakfast or brunch treat: Irish Soda Bread Pancakes. These fluffy, buttermilk pancakes are subtly flavored with a hint of caraway seeds (optional, but traditional) and have a wonderful texture reminiscent of classic Irish soda bread. They are perfectly complemented by a vibrant, sweet-tart homemade berry compote, making for a festive and comforting start to any day. It's a delightful way to enjoy the spirit of St. Patrick's Day in a new and exciting form.

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Irish Soda Bread Pancakes with Berry Compote

Prep Time15 min

Cook Time20 min

Servings4-6 servings (makes about 10-12 pancakes)

DifficultyEasy

Equipment

Large BowlWhiskGriddle or SkilletSmall Saucepan

Instructions

1
In a small saucepan, combine the mixed berries, sugar, and lemon juice. Add 2 tablespoons of water. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 8-10 minutes, or until the berries have softened and the sauce has thickened slightly. Remove from heat and set aside to cool slightly.
2
In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and caraway seeds (if using). Ensure there are no lumps.
3
In a separate medium bowl, whisk together the buttermilk and egg. Pour the wet ingredients into the dry ingredients, along with the melted butter. Stir gently with a spoon or whisk until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes.
4
Heat a lightly greased griddle or large non-stick skillet over medium-low heat. Pour about 1/4 cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface before flipping.
5
Transfer cooked pancakes to a plate. Serve immediately, topped generously with the warm berry compote. Additional butter or a dusting of powdered sugar can be added if desired.

Nutrition

Calories410 kcal

Protein10g

Fat15g

Carbohydrates

Frequently Asked Questions

Can I skip the caraway seeds?

Yes, the caraway seeds provide a traditional, slightly licorice-like flavor found in some Irish soda bread. If you're not a fan or don't have them, you can simply omit them without significantly impacting the pancake's texture.

What if I don't have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling the rest with regular milk (up to 1 1/2 cups total). Let it sit for 5-10 minutes until it slightly curdles before using.

How do I keep pancakes warm while cooking the rest?

You can place cooked pancakes on a baking sheet in a single layer in a preheated oven at its lowest setting (around 200°F / 95°C) while you finish cooking the remaining batter.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.