Adapted from Anne Kent Taylor
Serves 4

These pancakes are criminally good. The orange is subtle and the yogurt gives a wonderful tang while making them a bit crispy. Perhaps the best part of all is that they don’t turn into a pile of grainy mush when they meet syrup.

1 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons sugar
1/4 teaspoon salt
1/2 cup orange juice
Zest from one orange (optional)
3/4 cup plain yogurt
1 egg
½ teaspoon vanilla
6 tablespoon butter, melted, divided

In a medium bowl, stir together dry ingredients. In a small bowl, whisk together juice, gratings, yogurt, egg, vanilla and 4 tablespoons of the melted butter. Stir into the flour mixture until just combined (batter will be quite thick).

Heat a griddle or large skillet over medium high heat until quite hot. Brush pan with some of the remaining melted butter and spread batter with a spoon onto pan in 3-inch pancakes. When pancakes bubble and are browned, flip and continue cooking until cooked through and browned on the second side. Brush pan with melted butter before each batch. Serve warm with maple syrup.