Buckwheat cheddar potato pancakes with apricot compote

Ingredients:
1/2 cup buckwheat flour
1/2 cup buttermilk pancake flour
1/2 grated potato
1/3 cup jalapeno cheddar grated
salt, pepper to taste
Milk to bind

Mix in all the pancake ingredients, cook them with very little butter on one side.
I like to serve them with fresh home made compotes, depending on whats in season. This time I served it with apricot compote.

Basic compote recipe I follow:
Blend fruit, cook on low flame with brown sugar and honey to taste, with a dash of your favorite white or red wine. Cook till consistency thickens to your liking. Store leftover in fridge for upto 2 wks.