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Buttermilk Pancakes with Orange Compote

Buttermilk Pancakes with Orange Compote

Ingredients

For the compote:

3 large oranges

2 teaspoons Bonne Maman Orange Marmalade

For the pancake batter:

4 tablespoons melted butter plus a little extra for the pan

1/2 cup buttermilk or whole milk

2 large eggs

1/4 cup superfine sugar

Pinch salt

1 cup all purpose flour

1 teaspoon baking powder

4 tablespoons Bonne Maman Orange Marmalade

Directions

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.

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