Recipes ala Mode

Quince Topping:
1 c. sugar
8 coin-size slices fresh ginger
3 tbsp. lemon juice
3 quinces, peeled, cored and sliced (about 1 1/2 lbs.)

Pancakes:
2 c. plain nonfat yogurt
1 c. orange juice
2 large eggs
1/4 c. light brown sugar
1/4 c. butter, melted
2 tbsp. orange zest (from 2 oranges)
2 c. flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt

To make topping: Combine sugar, ginger, lemon juice and 1 1/2 cups water in saucepan. Bring to a boil and add quinces. Cover, reduce heat to medium-low and cook 10-15 minutes or until quinces are tender. Remove ginger, and let stand, covered, at least 10 minutes. To make pancakes: Whisk together yogurt, orange juice, eggs, sugar, butter and zest in a bowl. Combine flour, baking soda, baking powder and salt. Stir flour mixture into yogrut mixture. Coat skillet with nonstick spray, and heat over medium-high. Ladle batter into 4 inch pancakes. Cook 2 minutes on each side, or until browned. Repeat with remaining batter. Top pancakes with quince slices, and drizzle with syrup. Transfer remaining syrup to pitcher, and serve with pancakes.