Jersey Buttermilk Pancakes with Rhubarb Compote

**Prepare the Rhubarb Compote:** Combine the rhubarb, sugar, orange zest, and orange juice in a saucepan. Cook over medium heat, stirring occasionally, until the rhubarb is soft and broken down into a compote consistency (about 15-20 minutes). Set aside to cool slightly.

**Make the Pancake Batter:** In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, sugar, and salt.

In a separate bowl, whisk together the buttermilk, eggs, melted Jersey butter, vanilla extract (if using), and mashed Jersey Royal potatoes.

Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix; a few lumps are okay.

Heat a lightly greased griddle or large frying pan over medium heat. Use Jersey butter to grease the pan.

Pour 1/4 cup of batter onto the hot griddle for each pancake.

Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface and the edges look set.

Serve immediately with the warm rhubarb compote and a dollop of extra Jersey butter, if desired.