Orange-Yogurt Pancakes with Quince Topping

Orange-Yogurt Pancakes with Quince Topping (Adapted from Veg Times)

For the topping

1 1/2 cups water
1 cup sugar
8 1/4" thick slices of fresh ginger
3 tablespoons lemon juice
3 quinces, peeled, cored and cut into small wedges

For the pancakes

1 cup whole-wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain yogurt
1 cup fresh orange juice
2 large eggs
1/4 cup brown sugar
1/4 cup butter, melted
2 tablespoons fresh grated orange zest

For the topping

In a medium saucepan, mix together water, sugar, ginger and lemon juice. Bring mixture to a boil, stir in the quinces and cover. Reduce heat and simmer until the quince is tender, about 10-15 minutes. Remove sliced ginger and recover - let sit off heat for 15 minutes to allow the flavors to marry.

For the Pancakes

In a medium bowl, whisk together flours, baking soda, baking powder and salt.

In a large bowl, whisk together yogurt, orange juice, eggs, brown sugar, melted butter and zest. Add in the dry ingredients and mix just until combined - some lumps are ok.

Heat a nonstick griddle and scoop about 1/4 cup batter per pancake on - cook pancakes until the bottoms are golden and flip to finish the other side - about 2-3 minutes per side. Repeat with any remaining batter. Serve pancakes with the sliced quinces on top and a drizzle of the syrup - there may be some syrup leftover depending on how heavy of a drizzle you do. Take any leftover syrup to the table and add more to the pancakes if desired.

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