For Citrus Medley:
2 pink grapefruits
2 small blood oranges
2 tablespoons pine nuts, toasted
1 sprig of mint, finely chopped
1 1/2 tablespoons honey
With a small sharp knife, remove peel and pith from grapefruit, oranges and blood oranges. Working over a bowl, cut the segments out from in between each wall. Squeeze juice into the bowl before discarding. Mix in honey and mint. Cover and refrigerate for about 1 hour. Sprinkle with pine nuts before serving.
For Mixed Berry Compote:
2 10-ounce bags of frozen mixed berries (strawberries, blueberries, raspberries)
3 tablespoons sugar
1/4 cup water
Confectioner's sugar for dusting
In a medium saucepan over moderate heat mix in berries, sugar and water. Cook until mixture thickens, about 10 minutes. Keep warm.
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
2 eggs, beaten
2 cups buttermilk
6 tablespoons butter, melted
Maple syrup for serving
*Extra butter for greasing griddle
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt and sugar. In another bowl whisk together egg, buttermilk and butter. Add egg mixture to flour mixture until just combined.
Melt pat of butter on griddle over medium heat. Test the griddle by sprinkling water on surface and it begins to sizzle. Pour 1/3 cup of batter onto griddle, spacing pancakes away from each other. When bubbles begin to appear on surface and bottoms begin to brown, flip over, about 2-3 minutes. Cook until lightly browned, 1-2 minutes. Set stack aside on dish, cover loosely with foil until ready to serve.