Whole Wheat Pancakes with Mango & Blood Orange Compote

 

When I hear the word “compote” I think of that nasty thick fruit stuff that is usually served on pancakes.  But then again, I had a bad first experience.  I was volunteering at a pancake breakfast and my job was the apple compote server.  It was disgusting stuff.  A thick mass of congealed apple chunks and cinnamon from a huge industrial sized can and dumped into a chaffing dish.  Needless to say that after that, I was done with compote.  That is until recently when I was going through a new cookbook and saw a recipe for compote.  A picture was involved and I was intrigued.  It looked like fruit in syrup, not a congealed mess.  This is what compote is supposed to be. Fruit in a simple syrup.  Simple and delicious.

I would have loved to have added anise extract to this compote because I think it would have made it over the top awesome, but alas, I only had an empty bottle of anise extract and therefore I could not (who puts back an empty bottle of extract?).  If you try it, let me know how it goes.  Otherwise, it was pretty awesome by itself.

 

Mango & Blood Orange Compote

1 mango
3 blood oranges
1/4 cup sugar
1/4 cup water
1/8 teaspoon anise extract (optional)

With a sharp knife, cut the peel and pith from the oranges.  Working over a bowl, cut between the membranes to release the orange segments and juices into the bowl.  Dice the mango and add to the oranges.  Combine the sugar and water in a small saucepan.  Bring to a boil.  Remove the syrup from the heat and add extract (if using) and pour over fruit.  Stir gently to incorporate.

Whole Wheat Pancakes

2 1/2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 tablespoons honey
2 eggs, beaten
1 teaspoon vanilla
2 cups milk, plus more if necessary

In a large bowl, mix together flour, baking powder, cinnamon, nutmeg, and salt.  Make a well in the dry ingredients and add in honey, eggs, vanilla, and milk.  Stir until all ingredients are incorporated.  Add more milk to achieve desired consistency.

Preheat a heavy-bottomed skillet or griddle over medium heat.  Spray with cooking spray.  Pour approximately 1/4 cup of the batter into the pan for each pancake.  Cook until bubbly, about 1 1/2 minutes.  Turn, and continue cooking until golden brown.  Serve topped with Mango & Blood Orange Compote.

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