Jersey Milk and Black Butter Swirl Pancakes with Apple Compote

**Apple Compote:** Melt the butter in a small saucepan over medium heat. Add the diced apples and cook for 5 minutes, stirring occasionally, until slightly softened.

Add the sugar, cinnamon, nutmeg and lemon juice to the apples. Stir well and cook for a further 5-7 minutes, or until the apples are tender but still hold their shape. Set aside and keep warm.

**Pancake Batter:** In a large mixing bowl, whisk together the flour, baking powder, and sugar.

In a separate bowl, whisk together the mashed Jersey Royals, eggs, Jersey milk, and melted Jersey butter.

Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix.

Heat a lightly oiled griddle or large frying pan over medium heat. Once hot, pour 1/4 cup of batter onto the griddle for each pancake.

Using a spoon or small piping bag, drizzle approximately 1 teaspoon of Jersey Black Butter onto the top of each pancake, creating a swirl pattern.

Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip carefully.

Serve immediately with the warm apple compote.