For Pancakes:
3 Tablespoons grated orange rind
6 Teaspoons sugar
1 Cup orange juice
2 1/4 Cups plain yogurt
3 Large eggs
6 Tablespoons Melted & cooled unsalted butter
3 Cups all-purpose flour
3 Teaspoons baking soda
1 1/2 Teaspoons baking powder
3/4 Teaspoon salt

For Topping:
2 Cups fresh strawberries or peaches
4 Teaspoons sugar

For the pancakes, combine the orange rind , yogurt egg, sugar and butter. Beat until well combined. In another bowl, sift together flour, baking soda, baking powder and salt. Add to yogurt mixture and stir until well combined. For the topping, slice fruit, combine with sugar. Let stand 30 minutes. Heat a heavy griddle over moderately high heat and brush it with melted unsalted butter. Spoon batter onto the griddle and spread to form 3 inch round pancakes. Cook for 1 to 2 minutes until tops are bubbly. Turn the pancakes and cook for 1 minute more until they are golden brown. Transfer to plate, brush with melted unsalted butter and keep warm in a 200 degree oven. Arrange pancakes in clusters on the platter, garnish each with a dollop of yogurt and top with the fruit. Sprinkle the fruit with orange zest. Serve the pancakes with warm maple syrup, These pancakes are very light and a hit with our guests. Serves 8.