buckwheat poppy seed pancakes

I made these pancakes on a whim last Sunday morning. I was up early, and in an effort to ward off the inevitable laundry and dog walking, I decided to make a little breakfast. What a breakfast it turned out to be. Fluffy and golden pancakes flecked with poppy and topped with jewel bright oranges. The recipe is adapted from 101cookbooks.com. The original calls for whole wheat pastry flour, no buckwheat, and the addition of toasted sunflower seeds, all of which sounds good, I just modified the recipe according to what I had on hand. Something a little different for a pancake, the slate grey of the buckwheat, blue of the poppy, and vibrant orange makes these striking on a plate. Makes about 10 medium pancakes; serves 2 hungry people or up to 4 as part of a larger meal, and can be easily doubled or tripled. 

For the Orange Compote
Two large oranges, sectioned
The zest of 1 orange in long strips
A good squeeze of light agave (about 1/3 cup) or use maple syrup

For the Pancakes
¾ cup all purpose flour
¼ cup buckwheat flour
¼ tsp baking soda
Pinch of salt
2 ½ tbsp poppy seeds
1 cup and 2 tbsp buttermilk
1 egg
1 tbsp melted butter

Make the Compote
Combine all of the ingredients in a small sauce pan and simmer over low-medium heat about 10 minutes. 
Make the Pancakes
Combine the flours, the baking soda, the salt, and the poppy seeds in a medium bowl. In a separate bowl, beat together the buttermilk, egg, and butter. Add the wet ingredients to the dry ingredients and mix until just incorporated.
Warm a large skillet over medium heat and brush with butter. Spoon1/4 to 1/3 cup of batter for each pancake into the pan, leaving about 1 inch between. Cook until the tops begin to bubble and the underside is golden brown, about 1-2 minutes. Flip the pancake and cook until the other side is golden brown. Adjust the heat as needed, and repeat with the remaining batter. Serve with a pat of salted butter and a spoon of the compote drizzled on top.