1. Heat a frying pan without oil or butter and fry the bacon. Drain on paper towels. While the bacon is cooking, halve the vanilla pod lengthwise. With the tip of a knife, scrape out the seeds. Zest and juice the orange. Put the vanilla seeds and pod, the orange zest and juice, sugar and 3⁄4 stick butter in a saucepan and simmer over low heat to dissolve the sugar.
2. Meanwhile, cut the apples into quarters and remove the cores. Cut the quarters into small, thin slices. Chop the apricots finely, add the apricots and apples to the butter mixture and simmer on low heat for 15 min. Set aside.
3. Whisk together the eggs, milk and pancake mix. Wipe the pan clean, heat a dab of the remaining butter in the skillet. Spoon 1⁄4 cup batter into the pan (you should be able to cook 3 at a time). Cook for 1 min. Turn the pancakes over and cook for 1 min. Keep the pancakes warm on a plate and continue until batter is finished.
4. Remove the compote from the heat, remove the vanilla pod and serve with the pancakes and bacon.
572 calories, 21g fat, 11g saturated fat, 136mg cholesterol, 911mg sodium, 86g carbohydrate, 6g fiber, 41g sugar, 13g protein