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1
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.
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2
Juice remaining orange. Combine juice, apples, cardamom and half the sugar in a saucepan over moderate heat, cover. Bring to a simmer.
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3
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.
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4
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.
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5
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.
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6
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.
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7
Transfer pancakes to a heatproof plate. Cover to keep warm. Serve warm pancakes topped with compote.
