1 c. hulled and sliced strawberries
2 tsp. sugar

In a bowl toss the strawberries gently with the sugar and let stand for 30 minutes.

FOR THE BUTTER:

1 naval orange
3 lg. sugar cubes
1/3 c. fresh orange juice
1 c. plain yogurt
1 lg. egg
2 tbsp. unsalted butter, melted and cooled, plus additional melted butter for brushing the griddle and pancakes
1 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. double-acting baking powder
1/4 tsp. salt

Rub the skin of the orange with the sugar cubes until the cubes are a deep orange color. In a bowl dissolve the sugar cubes in the orange juice, crushing them with the back of a spoon and stirring. Add 3/4 cup of the yogurt, the egg, and 2 tablespoons of the melted butter. Beat the mixture until combined well.

In a bowl sift together the flour, baking soda, baking powder, and salt. Add the yogurt mixture and stir the batter until combined well. NOTE: The batter will be thick.

GARNISH:

Blanched julienne strips of orange rind (optional)
Maple syrup

TO MAKE PANCAKES: Heat a heavy griddle or skillet over moderately high heat until hot and brush it generously with some of the additional melted butter. Spoon tablespoons of the batter onto the griddle, spreading the batter with the back of a spoon, to form 3-inch rounds, and cook the pancakes for 1-2 minutes, or until the undersides are golden brown and the tops are bubbly. Turn the pancakes and cook for 1 minute more, or until the undersides are golden.

Divide the pancakes among plates and garnish each stack with a dollop of the remaining yogurt and some of the berries. Sprinkle the blanched orange rind over the berries, if desired, and serve the pancakes with bacon and maple syrup, warmed.