Buttermilk Pancakes with Orange Compote
For the compote:
For the pancake batter:
Preparation time: 15min – Cooking time about 15min
Cut all the peel and pith away from 2 of the oranges and cut into neat segments. Drop into a small saucepan with the marmalade. Add the pared rind from the remaining orange, cut into long fine shreds, plus the juice. Put the pan over a low heat and simmer very gently for to 2-3 minutes.
Meanwhile, whisk the melted butter into the milk with the eggs, sugar and salt.
Sift the flour and baking powder into a mixing bowl and pour in the liquid ingredients. Whisk until completely smooth.
Heat a large, non-stick frying pan and brush with a little melted butter. Using a small ladle or a large basting spoon, spoon the batter into the pan, allowing one ladle per pancake. Cook for 2-3 minutes. Small bubbles will appear on the surface of the pancakes when they are ready to flip over.
Stir the marmalade until smooth then drizzle 1 tsp over the uncooked side of each pancake before turning. Continue to cook for an additional 2 minutes before removing from the pan. Cover the cooked pancakes with a towel; this prevents them from drying out.
Serve the pancakes in small stacks with 1 or 2 spoonfuls of compote on top.