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.

Original date March 2007

1 egg, lightly beaten
2/3 c. natural yogurt, plain or vanilla
2/3 c. milk
1 1/4 c. self-rising flour**
1/4 tsp. salt or 2 tbsp. maple syrup
Vegetable oil for cooking
Fresh fruit or syrup
Whipped cream, optional

Mix together the beaten egg and the yogurt, then stir in the milk, flour and salt or maple syrup. Mix until you have a smooth batter. Heat a little oil in a frying pan until sizzling hot. Drop heaped tablespoons of batter into the pan, leaving plenty of space around each one, and flatten slightly with a spatula. They should spread to about 2 1/2 inches across. Cook for 1-2 minutes until lightly browned. Drizzle with maple syrup or fresh fruit and whipped cream.

**Self-rising flour: 6 cups flour, 3 tablespoon baking powder, 1 tablespoon salt. Sift together until well combined. Can be stored in an airtight container for months. Measure like regular flour.