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.)

6. Heat a nonstick skillet or griddle over medium-high heat. When hot, lightly oil the pan by moistening a clean kitchen towel with the oil and rubbing it over the bottom of the pan. Working in batches if necessary, ladle the batter into the pan, using a generous ¼ cup for each pancake and spacing the pancakes about 1 inch apart. Scatter a few berries over each pancake; they will sink into the batter. Cook for about 1 minute, or until the tops of the pancakes bubble. Turn and cook for about 30 seconds longer, gently pushing on the pancakes to cook the berries. You will have 6 plump pancakes, each 4 to 5 inches in diameter.

7. Serve the pancakes immediately and pass the warm syrup at the table.

Reprinted with permission from Homegrown: Pure and Simple by Michael Nischan. Photographs by Susie Cushner. Copyright © 2007. Published by Chronicle Books, www.chroniclebooks.com


Spanish Omelet with Smoked Salmon
From Marie Claire Breakfast by Jody Vassallo