Mix baking powder, flour, baking soda, raw sugar and salt in a baking bowl. Stir buttermilk with butter, liquid, slightly cooled, egg yolks, grated orange peel and orange juice, mix in. Beat egg whites with salt until stiff, fold in just under with rubber scraper.
Bake: Heat a little oil in a coated frying pan, pour enough batter into the pan to make an omelet about 5 mm thick and about 10 cm in diameter. Reduce temperature, bake for approx.
Bake for about two minutes until small bubbles form on the surface, turn to the other side, finish baking for about 1 minute, slide onto a plate, keep warm in the stove heated to 60 °C.
Cranberry compote: bring sugar with butter, a little grated orange peel, raspberry jelly and orange juice to the boil in a frying pan, simmer over low heat until the sugar has dissolved. Add cranberries, simmer on lowest heat with lid closed for about ten minutes, serve warm.
Can be prepared: Cook compote 1 day in advance, put to cool with lid closed. Warm up before serving.
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