Directions

1. To make the syrup, combine the orange juice and cinnamon stick in a small saucepan over medium heat and simmer for 7 to 8 minutes, or until reduced to ½ cup.

2. Add the orange zest and maple syrup and stir to mix. Add the berries and mash gently with a fork to release the flavors and juices. Strain the syrup through a fine-mesh sieve. Cover and set aside to keep warm while you make the pancakes. You should have about 1 ½ cups syrup.

3. To make the pancakes, grate the zest of 2 of the oranges. (I like to use a Microplane grater. –Michael ) Be careful not to grate the white pith that is beneath the colored part of the peel. Set the zest aside.

4. Cut the oranges in half and squeeze out the juice. You will need ½ cup. If necessary, squeeze the third orange to measure the full ½ cup.

5. In a bowl, whisk together the flour, baking powder and salt. Add the orange zest, milk, orange juice and egg. Stir the batter just until combined but still lumpy. (If you overbeat the batter so that it’s smooth, the pancakes will be tough.)