Gluten-Free Pancakes With Orange Apple Compote - cooking recipe

Ingredients

3 None oranges
3 None red-skinned apples, peeled, quartered, cored and chopped
1/2 tsp ground cardamom
2 tbsp brown sugar
1/2 cup gluten-free bread mix
1 cup buttermilk
2 large eggs, at room temperature
None None butter, melted, to grease

Preparation

To make the compote, finely grate the zest of 1 orange. Place zest in a heatproof bowl. Using a sharp knife, cut away peel and white pith from zested orange and 1 of the remaining oranges. Holding fruit over the bowl, cut between membranes to release segments and catch any juice. Set aside.
Juice remaining orange. Combine juice, apples, cardamom and half the sugar in a saucepan over moderate heat, cover. Bring to a simmer.
Simmer, stirring occasionally, for 15 minutes or until apples are tender. Remove from heat. Using a slotted spoon, transfer half the apple pieces to the bowl with orange segments.
Using an electric stick mixer, process remaining apple mixture in pan until smooth. Add pureed apple mixture to orange segments, stir to combine. Set compote aside.
Meanwhile, to make the pancakes, combine bread mix and remaining sugar in a bowl. Whisk buttermilk and eggs in a separate bowl. Gradually whisk buttermilk mixture into bread mix until combined and smooth.
Heat a large non-stick pan over moderate heat. Brush pan with a little melted butter. Pour 3 tbsp of batter into pan at a time to make small pancakes. Cook, in batches, for 2 minutes each side or until golden and cooked.
Transfer pancakes to a heatproof plate. Cover to keep warm. Serve warm pancakes topped with compote.