Be the first to Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 pint basket of strawberries, rinsed, hulled, and sliced
- 2 Tablespoons sugar
- Chopped zest of 1 orange
- 1/2 cup orange juice
- 3 Tablespoons sugar
- 3/4 cup plain yogurt
- 1 large egg
- 2 Tablespoons melted unsalted butter
- 1 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 Tablespoons melted unsalted butter (for the griddle)
- 4 Tablespoons plain yogurt for garnish
- Warm maple syrup
Preparation:
In a serving bowl, toss the sliced strawberries and sugar.
In a large mixing bowl, combine the orange zest, juice, sugar, yogurt, egg, and butter. Beat until well combined. If you want to do the batter ahead of time, stop here, and combine the dry ingredients just before making the pancakes.
Add the flour, baking soda, baking powder, and salt. Stir until combined. The batter will be thick.
Heat a griddle or large skillet until hot and brush with some melted butter. Spoon the batter onto the griddle, spreading each pancake to form a 3-inch round. Cook the pancakes 1 to 2 minutes each side. Transfer to an ovenproof platter. (This may be done an hour in advance.) Warm the pancakes for 5 minutes in a 350 degree F. oven before serving.
Garnish each serving with yogurt, and pass the strawberries and maple syrup at the table.
Yield: 4 servings
Recipe Source: The Open Hand Celebration Cookbook compiled and edited by Stanley Eichelbaum (Pocket Books)
Reprinted with permission.
In a large mixing bowl, combine the orange zest, juice, sugar, yogurt, egg, and butter. Beat until well combined. If you want to do the batter ahead of time, stop here, and combine the dry ingredients just before making the pancakes.
Add the flour, baking soda, baking powder, and salt. Stir until combined. The batter will be thick.
Heat a griddle or large skillet until hot and brush with some melted butter. Spoon the batter onto the griddle, spreading each pancake to form a 3-inch round. Cook the pancakes 1 to 2 minutes each side. Transfer to an ovenproof platter. (This may be done an hour in advance.) Warm the pancakes for 5 minutes in a 350 degree F. oven before serving.
Garnish each serving with yogurt, and pass the strawberries and maple syrup at the table.
Yield: 4 servings
Recipe Source: The Open Hand Celebration Cookbook compiled and edited by Stanley Eichelbaum (Pocket Books)
Reprinted with permission.
