To make the compote, put all the
ingredients into a medium saucepan
with 1 tbsp water. Stir and simmer
gently over a low heat for 15 mins
until warm and syrupy.
Meanwhile, make the pancakes.
Mix the milk, eggs and oil in a bowl.
In another bowl, mix the flour, baking
powder, sugar and 1 tsp salt. Stir the dry
ingredients together, then slowly pour in
the wet ingredients until just combined.
Heat a non-stick frying pan and add
about 1 tsp oil. Pour in about 75ml of the
pancake batter. When bubbles form on
top, flip the pancake over and brown the
other side. Keep the heat on medium so
the middle cooks. Keep warm in a low
oven while continuing to make pancakes
with remaining batter.
Serve warm pancakes topped with
warm or room temperature compote.