Recipes+
Ingredients
Method
1.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.
2.Juice remaining orange. Combine juice, apple, cardamom and half the sugar in a saucepan over moderate heat; cover. Bring to a simmer.
3.Simmer, stirring occasionally, for 15 minutes or until apple is tender. Remove from heat. Using a slotted spoon, transfer half the apple pieces to bowl with orange segments mixture.
4.Using an electric stick mixer, process remaining apple mixture in pan until smooth. Add pureed apple mixture to orange segments mixture in bowl; stir to combine. Set compote aside.
5.Meanwhile, combine bread mix and remaining sugar in a bowl. Whisk buttermilk and eggs in a jug. Gradually whisk buttermilk mixture into bread mix until combined and smooth.
6.Heat a large non-stick frying pan over moderate heat. Brush pan with a little melted butter. Pour 2 1/2 tablespoon-measures of batter into pan. Cook, in batches, for 2 minutes each side or until golden and cooked.
7.Transfer pancakes to a heatproof plate. Cover to keep warm. Serve warm pancakes topped with compote.
Buttermilk: To make 1 cup buttermilk, place 1 tablespoon freshly squeezed lemon juice in a measuring jug. Add enough reduced-fat milk to make 1 cup; stir. Mixture will thicken slightly. Bread mix: Bought gluten-free bread mix adds fibre and extra nutrition to the pancakes. You can use regular gluten- free self-raising flour if you like. Texture will vary.
Note
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