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1
Make the compote In a saucepan, combine the quince with the sugar, salt, cinnamon stick and 1/3 cup of water.
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2
Bring to a simmer and cook over moderately low heat for 5 minutes.
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3
Stir in the apples, cranberries, honey and lemon zest and juice and cook, stirring, until the fruit is tender but not broken down, 5 minutes.
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4
Let cool.
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5
Make the pancakes In a bowl, whisk the flour, baking powder and salt.
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6
In another bowl, beat the eggs with a hand mixer until pale yellow and doubled in volume, about 4 minutes.
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7
Beat in the buttermilk, then beat in the melted butter.
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8
Using a rubber spatula, fold in the dry ingredients.
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9
Heat a large nonstick skillet.
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10
Swirl 1 tablespoon of the cold butter around the pan until melted and foamy.
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11
Using a small measuring cup, scoop three 4-inch pancakes into the skillet.
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12
Cook over moderate heat until golden brown on the bottom and bubbles appear on the surface, 1 to 2 minutes.
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13
Flip the pancakes and cook until golden on the bottom, 1 to 2 minutes more.
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14
Transfer to a baking sheet and keep warm.
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15
Repeat with the remaining butter and batter.
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16
Stack the pancakes on plates and top with the compote.
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17
Dust with the confectioners sugar and serve with maple syrup.
