PREPARATION
Toss 1 cup hulled and sliced strawberries, in a bowl, with 2 teaspoons sugar and let stand for half an hour. Rub the skin of an orange with 3 large sugar cubes until the cubes are orange colored, then dissolve the cubes in 1/3 cup orange juice, crushing them with back of spoon. Add to this ¾ cup of plain yogurt, 1 egg, and 2 tablespoons melted and cooled unsalted butter or margarine and beat the mixture until it is well combined; stir in 1 tablespoon finely grated orange peel. In another bowl, sift together 1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon double-acting baking powder, and ¼ teaspoon salt. Add the yogurt mixture and stir until well combined. The batter will be thick.
Heat a heavy frying pan over moderately high heat, until hot, and brush generously with melted unsalted margarine. Spoon tablespoons of the batter on to the pan, spreading each pancake carefully to make a 3 inch round. Cook pancakes for 1 to 2 minutes or until tops are bubbly, then turn them over and cook for about 1 minute more, until golden brown. These can be kept warm in a preheated 200 degree oven, but are even better served right away!
Arrange pancakes on each plate, garnish with a spoonful of yogurt and sliced strawberries, and grated orange rind. Serve with warm maple syrup.
YIELD: 4 servings.
Note: Minted grapefruit juice is good served with the pancakes (if you happen to have fresh mint leaves). Make a syrup with ½ cup water, ¼ cup sugar, and 2 tablespoons minced fresh mint leaves. Simmer for 5 minutes then let the syrup sit, covered for 20 minutes. Combine the syrup, strained, with 4 cups grapefruit juice and chill. Serve with mint leaf garnish.