Orange-Yogurt Pancakes with Quince Topping
Makes 15 pancakes
30 minutes or fewer
This quince topping is also a basic way to prepare the fruit for other desserts.
- 1 cup sugar
- 8 coin-size slices fresh ginger
- 3 Tbs. lemon juice
- 3 quinces, peeled, cored and sliced (about 1 ½ lb.)
- 2 cups plain nonfat yogurt
- 1 cup orange juice
- 2 large eggs
- ¼ cup light brown sugar
- ¼ cup unsalted butter, melted
- 2 Tbs. orange zest (from 2 oranges)
- 2 cups all-purpose flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- ¼ tsp. salt
1. To make Topping: Combine sugar, ginger, lemon juice, and 1½ cups water in saucepan. Bring to a boil, and add quinces. Cover, reduce heat to medium-low, and cook 10 to 15 minutes, or until quinces are tender. Remove ginger, and let stand, covered, at least 10 minutes.
2. To make Pancakes: Whisk together yogurt, orange juice, eggs, sugar, butter, and zest in bowl. Combine flour, baking soda, baking powder, and salt in bowl. Stir flour mixture into yogurt mixture.
3. Coat skillet with nonstick spray, and heat over medium-high heat. Ladle batter into 4-inch pancakes. Cook 2 minutes on each side, or until browned. Repeat with remaining batter.
4. Top pancakes with quince slices, and drizzle with syrup. Transfer remaining syrup to pitcher, and serve with pancakes.
October 2006 p.65